Prosciutto Wrapped Dates

My brother and sister-in-law gave me a cookbook as a thank you gift after the holidays last year, and this year my brother-in-law asked me if I had made anything out of it yet. Honestly, I couldn’t believe that the answer coming out of my lips was “NO”. It was in shock thinking about the fact that a whole year had gone by and I hadn’t made a single recipe out of a book that I enjoy and was super happy to have received. How can time go so fast! I apologized and then decided that one of the things I would do when I first got home was look through it and pick a recipe. And as it turns out, the recipe had already been chosen for me before we left for the holidays when my husband randomly brought home a paper bag full of dates from a farmers market:)

Prosciutto wrapped dates check all the boxes for being a great appetizer because they’re easy to make, and can be prepared ahead of time and then baked when ready. They are delicious both hot and at room temperature and they always seem to be a favorite whenever they are at a party. And they are good for anytime of year too, fitting in at both holiday parties and summer BBQs….you can’t go wrong!

I love the Italian spin on these dates with the prosciutto but they would be equally delicious wrapped in bacon if you are having a hard time finding prosciutto or if it is too costly…or maybe you own a bacon farm and want to use your own product…who knows! Either way, they will be a welcome addition to your next get together!

The Recipe

Prosciutto Wrapped Dates

Inspired from The Cash and Carter Family Cookbook

24 Dates* - pitted
5 oz Chevre or other soft goats cheese, soften to room temperature
6 - 8 oz Prosciutto*
Balsamic Vinegar Glaze*
Toasted Pecans - crushed

Pit dates and slice down one side to open. Fill with chevre cheese and lightly close back up.
Wrap strips of prosciutto around each date and secure with a toothpick, place on a parchment paper lined sheet pan.
In a 350 degree oven, bake for approx 15 min or until prosciutto has begun to brown.
Remove toothpicks and place on a serving dish. Drizzle with balsamic vinegar and a sprinkle of the crushed pecans.

Variations

Jalapeno -Place a thin slice of jalapeno pepper inside with the chevre cheese and then wrap in the prosciutto. Omit the balsamic vinegar and pecans. 1 jalapeno should suffice for the quantity above.
Basil Pesto - Mix prepared basil pesto into the chevre cheese. Prepare to taste. I used approx. 1/2 tablespoon to 1/4 cup of the chevre cheese. Fill the dates and wrap with prosciutto. Omit the balsamic vinegar and pecans.

* I used 24 dates total but there were 12 smaller dates and 12 large dates in that. I ended up taking some of the smaller dates out of the over before the larger ones, so cooking times will vary depending on the size of the dates.

* If using bacon instead of prosciutto you will most likely need more then the 6 - 8 oz suggested above. Prosciutto is usually sliced much thinner than bacon.

* Balsamic vinegar glaze is thicker then regular balsamic vinegar which is better for drizzling on a dish like this because It doesn’t run all over and into the other food. There is usually some sort of additional sugar added as well as flour or cornstarch to thicken it.