Prosciutto-Wrapped Dates with Romesco Dipping Sauce

Recipe Card

For the Romesco Dipping Sauce


  • 2 teaspoons extra virgin olive oil
  • 1/4 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups roasted red peppers, drained
  • 2 tablespoons almond butter
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon fresh parsley, chopped

For the Stuffed Dates


  • 1/2 pound Medjool dates, pits removed
  • 1/2 cup goat cheese, room temperature
  • 8 raw pecans, cut in half lengthwise
  • 1 (3 ounce) package Classic Prosciutto

Make the Romesco Sauce


  • Step 1

    Heat olive oil in a large pan over medium-high heat. Sauté onions until translucent, about 5 minutes. Add in garlic and cook until fragrant, about 1 minute. Set aside to cool down.

  • Step 2

    In a blender, add in onion & garlic mixture plus roasted red peppers, almond butter, paprika, cayenne pepper, salt, pepper, and apple cider vinegar. Blend until smooth and taste for seasoning. Pour into a bowl and garnish with parsley.

Stuff & Wrap the Dates

  • Step 1

    In each date, add in about a teaspoon of goat cheese plus a pecan sliver. Close the date up and wrap with a piece of Fiorucci Prosciutto. Secure the wrapped dates with toothpicks or small skewers. Serve with the romesco sauce either drizzled on top or on the side for dipping.