Cheese-Stuffed Dates with Prosciutto
Cheese-stuffed dates with prosciutto combine sweet, salty, creamy, with a lovely chewiness. These little apps are simple to make, so you can whip up a plate just in time for guests.
Ingredients
- 1/4 cup goat cheese, at room temperature
- 1/4 cup mascarpone, at room temperature
- 1/4 cup finely chopped basil leaves, (optional)
- Salt and freshly ground black pepper
- 16 about 12 oz Medjool dates
- 8 thin slices prosciutto, halved lengthwise
Instructions
- In a small bowl, mix together the goat cheese and mascarpone cheese, and basil, if using. Season with salt and pepper.
- Using a sharp paring knife, make a lengthwise incision about 1 inch long on each date. Using the tip of the knife, gently prod the dates open enough to remove the pits.
- Carefully spoon about 1/2 teaspoon cheese mixture inside each date. Gently press the dates to close the slit around the filling.
- Wrap a piece of prosciutto around each date and secure with a toothpick or cocktail pick.
- Arrange the tidily stuffed dates on a platter and serve.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 64g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 74mg | Fiber: 6g | Sugar: 57g