I’m so excited to share this recipe with you today because it’s classified as one of my favorite types of food: cocktail party appetizers. As much as I enjoy a good meal like any other person, I absolutely adore finger foods. I’m the type of person that likes to eat a little bit of everything when it comes to any food spread, and finger foods allow me to do that by being small and bite-sized. Most appetizers also tend to be pretty easy to make, at least compared to the main course. These cheese-stuffed dates with prosciutto are no exception.
The combination of the sweet date with the salty prosciutto is absolutely marvelous. And of course anything with cheese is just 10x better, right? Well, it is so in my book. The cheese used is a combination of mascarpone, which is a somewhat neutral, slightly sweet Italian cheese, and goat cheese, a somewhat tangy cheese. Both are soft cheeses that make mixing seasoning and herbs into them easy to do. In this case, a pinch of salt, pepper, and chopped basil are all you need to season the cheese. The basil brings an element of freshness to the mix, which balances out the sweetness of the date and saltiness of the prosciutto.
To create this tasty appetizer, you’ll need a package of Medjool dates. They’re the the best to use since they’re the perfect size.
You’ll want to make a cut (not all the way through) lengthwise in the date, creating a sort of envelope/pocket.
You’ll then remove the pits, leaving hollow dates ready to be stuffed.
Then you’ll want to create your cheese stuffing. To do this, you’ll mix a combination of mascarpone cheese and goat cheese with a pinch of salt and pepper.
Add in some finely chopped basil, then use a spatula to mix it all together until combined well.
Set the filling aside for a minute while you prepare a slice of prosciutto. Since prosciutto strips are pretty wide, you’ll want to slice them in half lengthwise.
Now, use a 1/2 teaspoon measuring spoon to scoop out the cheese filling into a date. Then place the date on the end of one of the prosciutto strips.
Roll the date with the prosciutto towards the empty end of the strip so that you end up with a prosciutto-wrapped date. Secure everything in place with a toothpick inserted diagonally.
- 1 pkg (14 oz) Medjool dates
- 2 pkgs (3 oz each) of prosciutto
- 1/4 c mascarpone cheese, room temperature
- 1/4 c goat cheese, room temperature
- pinch of salt and pepper
- 1 handful of fresh basil leaves (about 5 or 6 extra-large basil leaves), chopped finely
- Make lengthwise cuts into your dates, making sure not to cut all the way through. You want to create a sort of pocket or envelope with the dates. Remove the pits.
- In a medium bowl, add your cheeses, a pinch of salt and pepper, and your chopped basil. Mix together until combined using a spatula. Set aside.
- Take out a strip of prosciutto and cut it in half, lengthwise to end up with 2 equal size strips. Take one of your dates and fill it with the cheese filling using a 1/2 teaspoon measuring spoon. Place the date at the end of one of the prosciutto strips and roll the date with the prosciutto towards the empty side of the prosciutto strip. You should end up with a prosciutto-wrapped date. Secure everything in place by diagonally inserting a toothpick into the date. Repeat this step for the rest of the dates.
- You will end up with extra prosciutto.