Cheese-Stuffed Dates with Prosciutto

Name: Cheese-Stuffed Dates with Prosciutto
Prep time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H8M0.000S
Yield: 4 to 6 servings
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 (12 ounces) Medjool dates, pitted; 8 thin slices proscuitto, halved lengthwise; Special equipment: 16 toothpicks or cocktail picks

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Level: Easy
Total: 8 min

Prep: 8 min

Yield: 4 to 6 servings

Level: Easy
Total: 8 min

Prep: 8 min

Yield: 4 to 6 servings

Ingredients

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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 (12 ounces) Medjool dates, pitted

8 thin slices proscuitto, halved lengthwise

Special equipment: 16 toothpicks or cocktail picks

Directions

Watch how to make this recipe.

In a small bowl, mix together the cheeses and basil. Season with salt and pepper.
Gently pull the dates apart and spoon about 1/2 teaspoon cheese mixture inside. Close the dates around the cheese filling. Wrap a piece of proscuitto around each date and secure with a toothpick.
Arrange the stuffed dates on a platter and serve.