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Dates with Goat Cheese Wrapped in Prosciutto

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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.

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Dates with Goat Cheese Wrapped in Prosciutto

Servings: 16 servings
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Ingredients 

  • 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

Instructions

  • 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

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Source: Adapted from Self, December 2007

 

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