Stuffed dates wrapped in prosciutto or bacon is one of my favorite finger foods. This recipe from Ina Garten’s new cookbook, “Cook Like a Pro” sounds fantastic!! And, we just got the book in at Hammertown so be sure to pick up a copy. Here is Ina’s introduction.
Lidey Heuck, who works with me, suggested this combination as an appetizer to serve with drinks. They’re not the prettiest things in the world but they’re so easy to make, and the combination of the sweet dates, sharp blue cheese, and salty prosciutto knocks everyone out.
(Makes 24 appetizers, serves 6)
24 large dried Medjool dates with pits (14 ounces)*
6 ounces sharp blue cheese, such as Bleu d’Auvergne
1/4 pound thinly sliced prosciutto (8 to 10 large slices)
Preheat oven to 400 degrees
With a small paring knife, slit each date lengthwise and spread open just enough to remove the pit while leaving the date intact. Fill the cavity of each date with a small piece of blue cheese and fold the date over the cheese, pressing it back into its original shape.
Cut a strip of prosciutto as wide as each date is long and wrap it around twice, enclosing the date almost completely. Please the dates on a sheet pan and back for about 8 minutes, until the prosciutto is browned and the cheese starts to melt.
Cool slightly and serve warm.
*Look for dried Medjool dates in the produce section of our grocery store; they will be the freshest.
PRO TIP: If the cold prosciutto sticks to the paper, heat it in the microwave for a few seconds.