Prosciutto-wrapped dates
Sweet Medjool dates stuffed with tangy goat cheese or a toasted almond, wrapped in prosciutto and crisped in a skillet. Salty, sweet and irresistible.
- Prep
- 8 min
- Cook
- 8 min
- Serves
- 8
- Per serve
- 180 kcal
Ingredients
Method
Slit each date down one side and pull out the pit if there is one. Push a teaspoon-sized piece of goat cheese (or an almond) into each and press closed.
Wrap each date in a half slice of prosciutto, overlapping the ends on one side. The prosciutto sticks to itself, but you can secure it with a toothpick.
Heat the oil in a large skillet over medium heat for 1 minute. Add the dates seam side down and cook until the prosciutto is crisp and browned.
Turn with tongs and keep cooking, rolling them every minute or so, until crisp all over and the filling is warm and soft.
Move to a platter, drizzle with honey if you like and finish with black pepper. Let them cool for a minute before eating; the dates get very hot inside.
Tips
- Medjool dates are big and soft, which makes them easy to stuff. If they're dry, use them anyway: the heat softens them.
- Blue cheese or manchego make punchy swaps for the goat cheese. Use almonds instead of cheese for a dairy-free version.
- Assemble them up to a day ahead and keep covered in the fridge, then crisp just before guests arrive.
