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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.