These easy stuffed dates are my new go-to for a holiday appetizer! They're the perfect mixture of sweet and salty, as well as creamy and crunchy. The insides are filled with a creamy, lemony goat cheese mixture, then wrapped in salty prosciutto and baked until the outside is beautifully crisp. It's then topped with a savory, herby infused honey and finished with a sprinkling of crushed pistachios for even more of a textural explosion. And, they're are a great way to get kids involved in holiday cooking, either by stuffing the dates or wrapping the little snacks in prosciutto!
Recipe and Headnote Rachel Dolfi
For the Dates
- 24 Medjool dates, pitted
- 4 ounces Goat Cheese, softened
- 2 ounces cream cheese, softened
- 1 lemon, zested
- 1 (3-ounce) package Prosciutto di Parma
- Crushed pistachios, for garnish
For the Herb Infused Honey
- 1/ 2 cup honey
- 3 sprigs of sage
- 1 large sprig of rosemary
- 4 sprigs of thyme
- 2 teaspoons whole black peppercorns
Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
In a small bowl, add goat cheese, cream cheese and lemon zest. Season with salt and pepper to taste and stir to combine. Add the mixture to a resealable bag or piping bag fitted with a ½” tip. If using a resealable bag, push the goat cheese into the corner of the bag and cut a small hole in the bottom corner. Set aside.
Next, prepare the prosciutto. Cut each piece of prosciutto into strips, measuring 2 inches wide and 1 inch long. Each slice will give you approximately 4 pieces. Set aside.
Next, make the infused honey. In a small sauce pot on medium heat, add all ingredients. Bring to a simmer and cook for 25-30 minutes, stirring occasionally. While the honey is infusing, set a fine mesh sieve over a heat proof bowl. Once the honey is infused, remove from the heat and strain through the sieve. Discard the herbs and set the honey aside.
While the honey is cooking, prepare the dates. Insert the tip of the resealable bag (or piping bag) into the pitted date and squeeze until the date is completely full. Wrap the date in a strip of prosciutto, and add to the baking sheet, seam side down. Repeat with the remaining dates. Bake until the cheese is soft, the dates are warm and the prosciutto has crisped, about 15 minutes. Remove from the oven.
Transfer the dates to a serving platter and drizzle with the honey. Garnish with crushed pistachios and enjoy!