Italian | Prosciutto Wrapped Dates Stuffed with Goat Cheese

Posted March 2, 2011

This recipe is dependent on your goat cheese selection. Make sure you pick a cheese that you really like. The chef talked about replacing the goat cheese with sauteed Spanish chorizo and Manchego cheese. The idea was to saute the chorizo, drain off fat. Then put cooked chorizo and Manchego in food processor and mix to create the stuffing. I learned in this class is that prosciutto is not the same as prosciutto di Parma. Prosciutto di Parma has been aged longer than regular prosciutto and melts in your mouth. It makes for a better dish if you use the Prosciutto di Parma.

Yield: 16 dates

Ingredients

1/3 cup soft herbed goat cheese

16 Medjool dates, pitted

4 wide, thin slices of Prosciutto di Parma, each cut into 4 inch long strips

16 tooth picks, soaked in water for 10 minutes

 

Method

Heat broiler to low. Spoon 1 teaspoon cheese into each date. Wrap with a prosciutto strip. Secure with a toothpick. Arrange on a parchment lined baking sheet. Broil until cheese bubbles, about 3 minutes. Serve warm.

You can make 2 days ahead, and heat the day of serving.

 

(Ref. Sur La Table's "Prosciutto Wrapped Dates Stuffed with Goat Cheese" recipe, "All About Bacon" class.)