Recipe by CIndytc
Me and my daughter took a cooking class at our community college called Mediterranean inspired small plates...this is one of the recipes we made and we really liked them...putting it here for safe keeping as I want to make again...Hope you enjoy... The recipe calls for Medjool dates, which are less sugary and more tender...
Top Review by Cookworm
Had these once at my brother's wedding and loved them. I used your recipe to make these as part of a large NY's finger food spread. They were loved so much they flew off the plate. I wrapped half of them in prosciutto and half in bacon strips. Both types were gobbled up. Thanks!
- 20 fresh dates
- 6 ounces goat cheese
- 20 large basil leaves
- 6 ounces prosciutto, sliced to fit around date
- 20 toothpicks, soaked in water
Directions See How It's Made
- Soak toothpicks in water while preparing the dates. Use a sharp paring knife to slit each date lengthwise, and pop out the pit. Snip basil leaves from stems - use sharp scissors to avoid bruising the leaves. For larger leaves, slice in half lengthwise.
- Cut prosciutto into strips about 1 inch wide by 4 inches long. For packaged prosciutto this generally means cutting each strip into quarters.
- Preheat broiler.
- With a small spoon, butter knife, or offset spatula, stuff about 1 teaspoons goat cheese into each date.
- Wrap a basil leaf around each date.
- Wrap prosciutto over the basil, securing with a toothpick.
- Place in a single layer on a cookie sheet.
- Broil for about 2-3 minutes, use tongs to turn dates over, and broil another 2-3 minutes until prosciutto is golden and sizzling.
- Transfer to serving dishes.
- Garnish with fresh basil.
- Delicious hot from the over or at room temperature.