Prosciutto Wrapped Dates with Goat Cheese
This summer, we almost od'd on our Prosciutto Wrapped Peaches. Every party, every lunch they were there. Now, we all miss them so much! Here is the winter version. Still easy, no-cook, and drizzled in our amazing Balsamic. No holiday party will ever be the same.
PS: If cheese is not your thing, stuff these with marcona almonds instead.
What you need
24 whole medjool dates
12 slices prosciutto, halved lengthwise
2 ounces fresh goat cheese
6 sprigs fresh thyme
2 tablespoons Tessemae’s Balsamic
What to do
- Cut open one side of each date lengthwise and remove the pit. If using already pitted dates, cut lengthwise down one side to open.
- Stuff each date with a piece of goat cheese, about 1/2 teaspoon. Sprinkle with a few thyme leaves. Wrap each date in a piece of prosciutto.
- Arrange the dates on a platter and drizzle with the Balsamic. Serve with toothpicks.
Tip: These are also great warm. Bake in a 375 oven, until just hot, 4-6 minutes. Do not over bake or the prosciutto will get tough.