The sweetest, best kind of dates are Medjools. They're large, so they are easy to fill, meaty, and chewy. Stuffed with goat cheese and wrapped in prosciutto, they provide a perfect sweet-salty mouthful in every bite. Serve these with a crisp white wine as the ideal before-dinner tidbit.
Cheese-Stuffed Dates with Prosciutto
Introduction
Photo taken by: Giada_at_Home
- Preparation time
- 20 mins
- Portions
- 6
- Partner
Ingredients
- 1/4 cup (2 ounces) goat cheese, at room temperature
- 1/4 cup (2 ounces) mascarpone cheese, at room temperature
- 1/4 cup finely chopped fresh basil leaves
- Salt and freshly ground black pepper
- 16 Medjool dates (12 ounces)
- 8 thin slices prosciutto, halved lengthwise
- Special equipment:
- 16 toothpicks or cocktail picks
Steps
-
In a small bowl, mix together the cheeses and basil. Season with salt and pepper.
-
With a knife, make a lengthwise incision in each date. Gently open the dates slightly and remove the pits. Spoon about 1/2 teaspoon cheese mixture inside each one. 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.
Makes 4 to 6 servings.
Excerpted from Giada at Home by Giada De Laurentiis Copyright © 2010 by Giada De Laurentiis. Photographs by Jonelle Weaver. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
