Goat Cheese Stuffed Dates w/Prosciutto
I made these Goat Cheese Stuffed Dates for the first time this past Thanksgiving and truly had to stop myself from eating the entire batch. They are now officially a holiday tradition for me.
Servings: 20 servings
- 2 8 oz packages soft goat cheese
- 1/3 cup freshly chopped basil
- 1 lb pitted dates (about 25 dates)
- 3 packs thinly sliced prosciutto (about 1/2 lb)
Preheat over to 400 degrees F.
Partly slice dates in half and remove pits. Be sure to not cut the dates all the way through. This makes it easier to stuff with goat cheese.
Line a baking sheet with parchment paper and evenly seperate the dates on the sheet.
With a spoon, fill the dates with the goat cheese mixture. Be careful not to overfill. You want to be able to put the edges of the date closed when done.
Wrap each date in one slice of prosciutto.
Bake for 8 minutes then flip eat date and bake for another 8 minutes.
Allow dates to cool for about 5 minutes before serving.