Prosciutto Wrapped Cheese Stuffed Dates (video)

15 prep + 10 cook

pieces

Quick and easy appetizer recipe for any occasion! Cheese-stuffed dates wrapped in prosciutto, baked, and served with honey and balsamic glaze!

I recommend beginning the recipe by softening the cheese. I typically allow my goat cheese to soften at room temperature for about 30 minutes. This will make it easier to fill the dates. If you’re using mascarpone cheese, soften it for just 10 to 15 minutes. Hard blocks of blue cheese should be softened for about 30 minutes, then crumbled.
Preheat the oven to 425F/218C and line a small baking sheet with parchment paper.

While the cheese is softening, prepare the dates. Using a paring knife, cut across the top of each date lengthwise and pull out the pit.
Using a small spoon or spatula, stuff each date with a generous amount of softened cheese, then lightly press the date closed. It won’t close all the way.
Cut or pull apart each prosciutto slice into 3, lengthwise pieces. Using a knife to cut the prosciutto will create neater slices. Wrap each date with the prosciutto, then place the wrapped and stuffed dates onto the baking sheet, with the seam facing upwards.

Brush the dates lightly with olive oil using a pastry brush. Sprinkle the dates with fresh thyme. Bake the dates at 425F/218C for about 8 to 12 minutes, until the cheese is softened and the prosciutto is lightly crispy.
Remove the baked dates from the oven and onto a serving tray. Drizzle the dates lightly with honey and/or balsamic glaze. You can also sprinkle more fresh thyme and pomegranate arils to garnish the tray.
Serve the appetizer warm, within an hour. Wait about 5 minutes for the dates to cool first.

Need to do some prep work ahead of time? This easy prosciutto date appetizer recipe is great for making ahead of time. Simply prepare the dates, place them onto a baking sheet and wrap the tray with plastic wrap. Keep the date refrigerated until you’re ready to bake them. These can be prepared 1 to 3 days in advance.