The holiday season is here and I have an appetizer for Prosciutto Wrapped Goat Cheese Stuffed Dates that will knock your socks off! Actually, the stuffed dates are the perfect appetizer for any occasion and best of all, they don’t require any cooking!
David and I have been spending more time at Fox Meadow Winery lately. We are wine club members there, so we have been attending special tasting events or just going up to hang out and listen to some of the great local musical talents that play on the weekends.
Recently, we attended a fudge and wine pairing and we invited our friends, Jim and Beth to go along with us. Like David and I, Beth and Jim are foodies. When we get together we seem to always be swapping snacks and treats with each other. The best part of all this good food sharing is trying to figure out the perfect wine to go with the goodies. So far, we haven’t found a pairing that wasn’t good, but we’ll keep trying until we do.
The day of the fudge pairings was a mild day for November and we were able to sit outside and enjoy the fresh mountain air and beautiful scenery of the vineyard and the beautiful mountains beyond. I decided to take something for lunch, before doing our wine and fudge pairings. With all that wine and sugar we were about to consume, we couldn’t rightly do that on an empty stomach.
I decided to try the recipe I had found for the stuffed dates and prepared a Tuscan Tortellini Pasta Salad (I shared the recipe a while back). Both the stuffed dates and the pasta salad were perfect for a picnic lunch because neither required much refrigeration. I was able to prepare both in advance of our afternoon plans and allow them to come to room temperature while getting ready to go.
When I made the pasta salad I used my new Electronic Cheese Mill to grate the cheese for the salad. It’s really cool. It is battery-powered and the motor does all the grating work for you. I have never liked grating anything and sometimes I’m in too much of a hurry to bother with the food processor. It’s perfect for grating on the fly and the grating base doubles as a storage container. Just take it out, pop it on and grate!
I got the cheese mill from DKB Household brands Zyliss and Cole & Mason. Right now they are having a month-long giveaway on some really cool items. You can ENTER TO WIN HERE. The holidays are coming up and perhaps you could win something really nice as a gift!
Speaking of the holidays, as I mentioned the stuffed dates do not require any cooking and can be made in a matter of minutes for those unexpected guest that may drop by unexpected. The Medjool dates are stuffed with soft and creamy goat cheese, chopped pecans and fresh thyme, then wrapped in salty prosciutto.
How To Make Prosciutto Wrapped Goat Cheese Stuffed Dates
In a small bowl stir together all of the ingredients except the dates and prosciutto, with a fork.
Gently pull the dates apart and spoon about a teaspoon of the cheese mixture into the dates. Close the dates around the filling. Wrap a piece of the prosciutto around each cheese stuffed date; secure it with a toothpick.
Serve immediately or cover and refrigerate until needed.
The original recipe called for basil, so you could use that if you prefer. I liked the idea of fresh thyme better so I followed Recipe Runner’s ingredient list.
I found that it smearing the cheeses with a fork well to mix the ingredients together.
These dates are decadent little treats that will make those unexpected guests think you slaved in the kitchen making them. A perfect sweet and salty snack while catching up with friends.
Prosciutto Wrapped Goat Cheese Stuffed Dates
- 12 Medjool dates pitted
- 2 ounces goat cheese softened
- 2 ounces low-fat cream cheese softened
- 1 teaspoon thyme fresh, chopped
- 2 tablespoons pecans chopped
- kosher salt and fresh cracked black pepper to taste
- 6 slices prosciutto cut in half lengthwise
- In a small bowl stir together all of the ingredients except the dates and prosciutto, with a fork.
- I found that it smearing the cheeses with a fork well to mix the ingredients together.
- Gently pull the dates apart and spoon about ½ teaspoon of the cheese mixture into the dates. Close the dates around the filling. Wrap a piece of the prosciutto around each cheese stuffed date; secure it with a toothpick.
- Serve immediately or cover and refrigerate until needed.