Blue Cheese Stuffed Dates Wrapped in Prosciutto
These nuggets of deliciousness are one of my favorite appetizers of all time. The pungent blue cheese, sweet dates, salty prosciutto and herbaceous rosemary are a flavor match made in heaven.
Be sure to buy dates that don’t look flaky and dry. I find the best and plumpest dates are sold at Middle Eastern markets. Sprouts usually has good quality ones too!
To make this dish even faster to make, purchase dates with the pit already removed.
- Yield: Makes 18 dates 1x
- Category: Appetizer
Ingredients
Scale
- 18 plump dates (don’t buy dry looking dates)
- ½ cup crumbled blue cheese
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons milk (whatever type you have on hand is fine)
- 3 ounces thinly sliced prosciutto (you may not use all of it)
Instructions
- Preheat oven to 350 degrees F. Line a ½ size (18″x13″) sheet pan with a silicone baking mat or a piece of parchment paper.
- Remove the pits from the dates with a small paring knife by making a slit across the top of the date, from back to front. You should now be able to easily lift the pit out. Some may be more stubborn to remove than others. Or, just buy pitted dates.
- In a small mixing bowl, mash the blue cheese, rosemary and milk until a thick paste is formed.
- Cut the prosciutto slices into strips, about ¾ inch wide and 2 inches long. Each strip does not have to be perfect and some may look messy. Whatever size will fit around the date will work.
- Stuff each date with ½ teaspoon of the cheese mixture. Wrap each date in 1 of the cut prosciutto slices. Place on baking mat and bake for 10-12 minutes or until the cheese just starts to ooze.
Notes
Enjoy warm out of the oven or at room temperature
Keywords: appetizer, dates, prosciutto, blue cheese, hors d'ouevre, nut free
