Prosciutto wrapped dates are baked and stuffed with goat cheese for a quick and easy, yet elegant appetizer. The perfect combination of salty and sweet, just 3 ingredients, and cooks in 10 minutes!
Looking for a quick and easy appetizer that seems fancy and is also kinda fun? Prosciutto wrapped dates stuffed with goat cheese are here for you!
These swanky little bites are the perfect balance of salty and sweet. The prosciutto gets crispy on the outside, and the soft sweet dates are the ideal package for the creamy, tangy goat cheese. It's like the best of a charcuterie board in one bite!
Serve these at cocktail parties and holiday parties, or just when you want a special nibble all for yourself. They're too easy to save just for special occasions!
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Prosciutto wrapped dates ingredients
- Prosciutto: Prosciutto is an Italian dry-cured ham. Get thin slices and look for prosciutto that still has a nice edge of fat on it, this helps the wrapped dates get crispy when baked. I like to get mine in the deli if possible, because then you can control the thickness and amount of fat. For another recipe with a great salty-sweet combo, try my Peach and Prosciutto Salad.
- Medjool dates: You'll find Medjool dates in the refrigerator section, this is what we want. Don't buy dried dates.
- Goat cheese: Use a soft, creamy goat cheese, also called chevre. You only need a little, but you can save the rest to make Goat Cheese Mashed Potatoes.
How to make prosciutto wrapped dates with goat cheese
Step 1: Pit the dates
Preheat the oven to 375 degrees F. Use a small paring knife to cut a slit into the date going lengthwise. (If there is any bit of hard stem on the end, remove that, too.) Gently pry them open to remove the pits.
Step 2: Stuff the dates with goat cheese
Use a small measuring spoon to scoop the goat cheese into the dates. Don't overstuff them, see tips below.
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Step 3: Wrap with prosciutto
Cut each slice of the prosciutto in half lengthwise, creating 12 slices. Wrap each date with a slice of prosciutto and transfer to a baking sheet lined with parchment paper.
Step 4: Bake!
Bake the stuffed dates until the prosciutto is crisp and the goat cheese is just beginning to ooze out, 10-12 minutes. Allow to cool on the baking sheet for a few minutes, then transfer to a serving plate.
Expert tips
- Don't over-stuff the dates: I know it's tempting for the dates to be stuffed with as much goat cheese as possible, but don't do it. Too much cheese will just ooze out and end up on the parchment.
- Use real Italian prosciutto: Real prosciutto has a good amount of fat in it and that's what we need so it will get crispy as it cooks around the goat cheese stuffed dates. Some packages say they are prosciutto, but they are products of other countries and do not have the same flavor or fat content. Check your label!
- Store dates in the refrigerator: Medjool dates are a fresh fruit and they should be stored in the refrigerator. I know they look wrinkly, but they are not, in fact, dried. They can be stored for several weeks in the fridge in an airtight container.
Variations
- Serve cold instead of baked: You don't have to bake the stuffed dates if you're short on time or just want a cold appetizer instead. Just follow all the steps up until wrapping them in prosciutto and you're done. You may need to use a toothpick to secure the prosciutto.
- Try different cheeses: Other softer cheeses like blue cheese, Boursin or even cream cheese will work, or try a good melting cheese like fontina or mozzarella.
- Substitute Jamon Iberico or Jamon Serrano: Add a Spanish flair and use a Spanish cured ham like Iberico or Serrano, but again, be sure you're getting the real thing, and look for a nice edge of fat so the stuffed dates will get crispy as they bake.
- Add a drizzle: Balance the salty flavor with some sweetnes with a drizzle of honey or a balsamic glaze.
More quick appetizer recipe
Make prosciutto wrapped dates as part of a larger appetizer spread that includes these Italian-inspired options!
- Parmesan Crisps only have one ingredient, and you can't argue with that!
- Oven Roasted Nuts with Crispy Herbs & Garlic are bathed in an herb-infused olive oil, and let me tell you, crispy, fried herbs will change your life!
Prosciutto wrapped stuffed dates are a quick and easy appetizer!
- Only 3 ingredients: Dates, prosciutto, and goat cheese.
- They bake in about 10 minutes.
- Endless possibilities for variations.
- Great for cocktail parties or holiday parties!
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Recipe
Prosciutto Wrapped Dates
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Equipment
Ingredients
- 12 Medjool dates
- 6 slices prosciutto
- ¼ cup goat cheese may use slightly more or less depending on the size of the dates
Instructions
- Preheat the oven to 375 degrees F. Use a small paring knife to cut a slit into the date going lengthwise. (If there is any bit of hard stem on the end, remove that, too.) Gently pry them open to remove the pits.
- Use a small measuring spoon to scoop the goat cheese into the dates. Don't overstuff them, see tips below.
- Cut each slice of the prosciutto in half lengthwise, creating 12 slices. Wrap each date with a slice of prosciutto and transfer to a parchment-lined baking sheet.
- Bake the stuffed dates until the prosciutto is crisp and the goat cheese is just beginning to ooze out, 10-12 minutes. Allow to cool on the baking sheet for a few minutes, then transfer to a serving plate.
Notes
- Don't over-stuff the dates: I know it's tempting for the dates to be stuffed with as much goat cheese as possible, but don't do it. Too much cheese will just ooze out and end up on the parchment.
- Use real Italian prosciutto: Real prosciutto has a good amount of fat in it and that's what we need so it will get crispy as it cooks around the goat cheese stuffed dates. Some packages say they are prosciutto, but they are products of other countries and do not have the same flavor or fat content. Check your label!
- Store dates in the refrigerator: Medjool dates are a fresh fruit and they should be stored in the refrigerator. I know they look wrinkly, but they are not, in fact, dried. They can be stored for several weeks in the fridge in an airtight container.
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