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
Directions
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.
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By heathertup
Beautiful Pacif...
on December 15, 2012
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They are really good unheated, but when heated, they are incredible. As another reviewer posted, I heated for 10 minutes at 400 degrees. When cooled down, the prosciutto seemed to be a little dried out. So eat them when they're hot! Very easy to do, though a little pricey and tedious to put together. However, definitely worth it! I will make them again, for sure.
By tina.harper_115...
Rockford, IL
on December 07, 2012
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Absolutely Delicious!! I made these last year for a Christmas party. They were wonderful!! I'll make them again tomorrow for another Christmas party.
By Chef #219451
on August 07, 2012
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AMAZING! These were easy to assemble if a little pricey, but definitely delicious! I used about 2/3 goat cheese and 1/3 marscapone and had enough cheese and prosciutto to make about 24 pieces. I popped them in the oven for about 10 min at 400 to firm up the proscuitto but let them cool before serving. My guests - even some of the kids! - loved them. They were just as delicious right out of the fridge the next day. I've never had a go-to appetizer before, but now I do!
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