Dates Wrapped in Prosciutto – Easy Appetizer Recipe
Sweet, sticky dates married up with salty prosciutto make the ultimate one-bite appetizer. Keep it simple and serve them at room temperature or throw them under a quick broil for a crispy-edged version that will absolutely delight.
What We Love About Dates Wrapped In Prosciutto
It’s a known fact that prosciutto is the ultimate salty, fatty, flavor bomb of the cured meats. When paired with sweet, caramel-like Medjool dates and stuffed with a mixture of cream cheese and chevre, there’s simply nothing like it. Salty, sweet, creamy, chewy.
This any-time-of-year appetizer (note: also dessert?) pairs nicely with a chilled glass of Cava or your favorite sparkling wine and good company.
How to Make Them
As with many of my favorite small bites, these Dates Wrapped in Prosciutto call for just a few ingredients. Here’s what you’ll need!
INGREDIENTS
- 12 Medjool dates, pitted and halved
- 2 ounces chevre or creamy goat cheese
- 2 ounces cream cheese
- 6 pieces thinly sliced Prosciutto, cut into thirds
- Fresh thyme sprigs (optional, for garnish and herby flavor)
- Hot honey (optional, but highly recommended for drizzling)
EQUIPMENT
- Small paring knife
- Parchment paper
- Large baking sheet
- Small bowl
- Spoon
- Serving platter
Step-by-Step Instructions
Step 1: Line a baking sheet with parchment or a silicone baking mat.
Step 2: Use a small paring knife to slice the dates in half length-wise. If your dates have pits, remove them. Place them sticky-side up on the parchment-lined baking sheet.
Step 3: In a small bowl, add the chevre (goat cheese) and cream cheese and mix with a spoon until completely smooth and incorporated.
Step 4: Using a small spoon, fill the date with enough of the cheese mixture to cover the inside fully but keeping the edges clean and tidy.
Step 5: Cut the prosciutto into 3 equal pieces. Tightly wrap each cheese-filled date with ⅓ of a slice of prosciutto. Place the finished, wrapped dates onto the lined baking sheet.
Step 6: Place the baking sheet in the oven under the broiler for 2 minutes then check for browning. The prosciutto should brown on the edges and start to crinkle slightly. Return to the broiler if more time is needed, watching closely to avoid burning.
Step 7: Remove from the oven and allow to cool for 10 minutes before serving. Place on a platter with toothpicks to serve. Enjoy!
Recipe Notes:
- You can also use a piping bag (or plastic zip bag with a hole cut out of the corner) by filling the bag with the cheese mixture and squeezing it gently onto the date. This provides a more finished look but may not be worth the trouble.
- Top with a light sprinkle of thyme and a drizzle of hot honey OR aged balsamic vinegar for an extra punch of flavor.
Frequently Asked Questions
Q: What if I can’t find Medjool dates?
A: Any kind of dried date will work, Medjool just happens to be my favorite as they’re a bit softer and less fibrous. The result will still be absolutely delicious!
Q: Can I just use cream cheese or goat cheese? Do I really need both?
A: I like the combination of chevre (goat cheese) and classic American cream cheese because of the balance of flavor and texture they create. However, if you only have or prefer one or the other, this recipe is still a go.
Dates Wrapped in Prosciutto
Equipment
- Small paring knife
- Parchment paper
- Large baking sheet
- Small bowl
- Spoon
- Serving platter
Ingredients
- 12 Medjool dates pitted and halved
- 2 ounces chevre or creamy goat cheese
- 2 ounces cream cheese
- 6 pieces thinly cut Prosciutto or Prosciutto di Parma cut into thirds
- Fresh thyme sprigs optional, for garnish and herby flavor
- 1 Tablespoon Hot honey optional, for drizzling
Instructions
- Line a baking sheet with parchment or a silicone baking mat.
- Use a small paring knife to slice the dates in half length-wise. If your dates have pits, remove them. Place them sticky-side up on the parchment-lined baking sheet.
- In a small bowl, add the chevre (goat cheese) and cream cheese and mix with a spoon until completely smooth and incorporated.
- Using a small spoon, fill the date with enough of the cheese mixture to cover the inside fully but keeping the edges clean and tidy.
- Cut the prosciutto into 3 equal pieces. Tightly wrap each cheese-filled date with ⅓ of a slice of prosciutto. Place the finished, wrapped dates onto the lined baking sheet.
- Place the baking sheet in the oven under the broiler for 3 minutes then check for browning. The prosciutto should be browning on the edges and starting to crinkle. Return to the broiler if more time is needed, watching closely to avoid burning.
- Remove from the oven and allow to cool for 10 minutes before serving. Place on a platter with toothpicks to serve. Enjoy!
Notes
- You can also use a piping bag (or plastic zip bag with a hole cut out of the corner) by filling the bag with the cheese mixture and squeezing it gently onto the date. This provides a more finished look but may not be worth the trouble.
- Top with a light sprinkle of thyme and a drizzle of hot honey OR aged balsamic vinegar for an extra punch of flavor.
- Any kind of dried date will work, Medjool just happens to be my favorite as they’re a bit softer and less fibrous. The result will still be absolutely delicious!
- If you only have cream cheese or goat cheese (or prefer one or the other), this recipe works just as well. I like the combination of chevre (goat cheese) and classic American cream cheese because of the balance of flavor and texture they create. However, using 100% of either cheese is just fine!
- If you’re a fan of dates, you’ll also want to try my Simple Goat Cheese Crostini. One of my absolute favorite small bites. Enjoy!
Nutrition
If you’re a fan of dates, you’ll also want to try my Simple Goat Cheese Crostini. One of my absolute favorite small bites. Enjoy!
