Cheese-Stuffed Dates with Prosciutto

Show: Episode:

Picture of Cheese-Stuffed Dates with Prosciutto Recipe 1 Video | Photo: Cheese-Stuffed Dates with Prosciutto Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 49 Reviews
Total Time:
8 min
Prep
8 min
Yield:
4 to 6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 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

Directions

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 49 reviews

  • on January 29, 2013

    Flag

    Kind of labor intensive, what with the stuffing of the dates and then slicing and wrapping in prosciutto. The sweet/salty was nice, but didn't just knock our socks off. Probably won't make again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 24, 2012

    Flag

    Can you say amazing!! A must in the oven for 8 minutes at 400 degrees. Scrumptious! Easy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 20, 2012

    Flag

    First time I made this exactly as the recipe stated. Prosciutto was difficult to cut and secure neatly. Second time, omitted the prosciutto and drizzled with balsamic vinegar. It was heavenly and didn't miss the omission. I will be making it again to bring to a Thanksgiving dinner as an app for a host who is a real foodie. I know he's going to be blown away by it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.