This is an easy, unique and delicious addition to a cocktail buffet. The Prosciutto, dates and cheese pair perfectly with the balsamic dipping sauce.

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Prosciutto-Wrapped Stuffed Dates

  • Yield: 8 to 10 1x


  • 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


  1. Slice the prosciutto pieces in half lengthwise. Set aside.
  2. 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.
  3. Place the vinegar in a small saucepan, bring to a boil, reduce heat and simmer until reduced by half. Remove from heat and cool.
  4. Place the vinegar in a small dish; surround with the date pieces.


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.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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