RSS FeedProsciutto-Wrapped Stuffed Dates
(Serves 8 to 10)
This is an easy, unique and delicious addition to a cocktail buffet. The Prosciutto, dates and cheese pair perfectly with the balsamic dipping sauce.
- 16 thin slices of Prosciutto
- 16 Medjool dates (around 12 ounces)
- 4 ounces creamy cheese (like Brie, or La Tur – see note below)
- 16 slivered almonds, toasted
- 16 fresh basil leaves
- 1 cup balsamic vinegar
Slice the prosciutto pieces in half lengthwise. Set aside.
Make a slit lengthwise in the side of each date. Gently remove the pits. Cut the cheese into small pieces that will fit inside the dates. Place 1 slivered almond inside each date. Wrap a basil leaf around each cheese piece and place inside the dates. Close the date around the cheese filling. Wrap a piece a piece of Prosciutto around the date. Cut the date in half cross-wise. Secure each half with a toothpick. Set aside.
Place the vinegar in a small saucepan, bring to a boil, reduce heat and simmer until reduced by half. Remove from heat and cool.
Place the vinegar in a small dish; surround with the date pieces.
Make ahead: Dates can be stuffed earlier in the day, covered and kept at room temperature.
Note: La Tur is a delicious Italian cheese that can be found at many Whole Foods and specialty cheese stores.
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