Ingredients
- 1/4 cup (2 ounces) mascarpone cheese, at room temperature
- 1/4 cup (2 ounces) goat cheese, at room temperature
- 1/4 cup finely chopped fresh chives
- Kosher salt and freshly ground black pepper
- 16 (12 ounces) Medjool dates, pitted
- 8 thin slices prosciutto, halved lengthwise
Directions
Special equipment: 16 toothpicks or cocktail picks
In a small bowl add the cheeses, chives and salt and pepper, to taste. Mix together until well combined.
Gently pull the dates apart and spoon about 1/2 teaspoon of the cheese mixture inside. 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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By Grey Goose Gal
Eastern Carolina
on December 16, 2010
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This dish is fabulous! I totally agree with Sales that the flavor combination of sweet dates, creamy cheeses, and salty proscuitto just explodes in your mouth. An excellent make ahead dish to serve guests or as a take-along. The biggest problem you'll encounter is leaving enough to serve!
By Aundi1
on December 14, 2010
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Made this as an appetizer to take with me to a cocktail party. Even those skeptical about dates had to try after hearing the rave reviews from others and found themselves surprised by how yummy these nuggets were!! Perfect mix of sweet and salty. Thanks for the recipe Giada!!
By cocosmom1
on December 12, 2010
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Delish!
Read all 11 reviews