Skip to content

It’s finally here! Order the Sweet Pea’s Kitchen Cookbook

Sweet Pea's Kitchen Cookbook

Dates with Goat Cheese Wrapped in Prosciutto

This post may contain affiliate links. Please read the disclosure policy.

Over the summer when Andrew and I went to Key West we ate at the tapas style restaurant Santiago Bodega where we had stuffed dates for the first time.

They were so warm, crispy and delicious that I knew I had to recreate them in my own kitchen. When I began thinking of the food that I wanted to have for Thanksgiving, I remembered those dates and knew they were making it onto the appetizer plate. They were such a hit that I will definitely be making them for Christmas as well. 😀

These two-bite appetizers are super simple to make and they can be assembled up to two days in advance. When you are ready to serve just place under the broiler for a few minutes until warm and crispy.  Sweet, sticky and delicious, these dates are a definite crowd-pleaser.

Pin this recipe now to remember it later

Pin Recipe

Dates with Goat Cheese Wrapped in Prosciutto

Servings: 16 servings
No ratings yet


  • 1/2 cup 4 ounces goat cheese, room temperature
  • 1/4 cup finely chopped fresh basil leaves
  • salt
  • pepper
  • 16 Medjool dates, pitted
  • 8 thin slices prosciutto, halved lengthwise
  • 16 to othpicks, soaked in water 10 minutes

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

This field is for validation purposes and should be left unchanged.

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.


  • In a small bowl, mix together the goat cheese and basil. Season with salt and pepper, to taste. Transfer the contents of the bowl to a pastry bag fitted with a round 1/4 inch decorating tip.
  • Gently pull the dates apart and stuff with cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
  • Heat broiler to high and broil until cheese bubbles, about 3 minutes. Serve warm.
Author: Laura

Follow me on Pinterest for daily delicious recipes!

Follow Me

Source: Adapted from Self, December 2007


Get new recipes weekly plus our FREE ebook!