This is an easy, unique and delicious addition to a cocktail buffet. The Prosciutto, dates and cheese pair perfectly with the balsamic dipping sauce.
Prosciutto-Wrapped Stuffed Dates
Ingredients
- 16 slices Prosciutto, thin slices
- 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
Instructions
- 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.
Notes
La Tur is a delicious, soft, creamy Italian cheese that can be found at many Whole Foods and specialty cheese stores.
Make ahead: Dates can be stuffed earlier in the day, covered and kept at room temperature.
Nutrition
Calories: 287kcal, Carbohydrates: 42g, Protein: 6g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 25mg, Sodium: 203mg, Potassium: 440mg, Fiber: 3g, Sugar: 37g, Vitamin A: 204IU, Vitamin C: 0.1mg, Calcium: 73mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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