Sunday, January 23, 2011

Cheese-Stuffed Dates with Prosciutto

Date for your date!

Cook Time: 8 min
Level: Easy
Yield: 4 to 6 servings


1/4 cup (2 ounces) goat cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, a room temperature
1/4 cup finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper
16 Medjool dates (12 ounces), pitted
8 thin slices prosciutto, halved lengthwise


Special equipment: 16 toothpicks or cocktail picks

In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.

Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.

Arrange the stuffed dates on a platter and serve.


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