Dates Stuffed With Prosciutto And Blue Cheese Food

CHEESE-STUFFED DATES WITH PROSCIUTTO

Cheese-Stuffed Dates with Prosciutto image

Provided by Giada De Laurentiis

Time 8m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup (2 ounces) goat cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, a room temperature
1/4 cup finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper
16 Medjool dates (12 ounces), pitted
8 thin slices prosciutto, halved lengthwise

Steps:

In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.
Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
Arrange the stuffed dates on a platter and serve.

CHEESE-STUFFED DATES WITH PROSCIUTTO

Cheese-Stuffed Dates with Prosciutto image

Provided by Giada De Laurentiis

Categories appetizer

Time 20m

Yield 16 stuffed dates

Number Of Ingredients 6

Ingredients

1/4 cup (2 ounces) mascarpone cheese, at room temperature
1/4 cup (2 ounces) goat cheese, at room temperature
1/4 cup finely chopped fresh chives
Kosher salt and freshly ground black pepper
16 (12 ounces) Medjool dates, pitted
8 thin slices prosciutto, halved lengthwise

Steps:

Special equipment: 16 toothpicks or cocktail picks
In a small bowl add the cheeses, chives and salt and pepper, to taste. Mix together until well combined.
Gently pull the dates apart and spoon about 1/2 teaspoon of the cheese mixture inside. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
Arrange the stuffed dates on a platter and serve.

CHEESE-STUFFED DATES WITH PROSCIUTTO

Cheese-Stuffed Dates with Prosciutto image

Provided by Giada De Laurentiis

Categories appetizer

Time 8m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup (2 ounces) goat cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, a room temperature
1/4 cup finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper
16 (12 ounces) Medjool dates, pitted
8 thin slices proscuitto, halved lengthwise
Special equipment: 16 toothpicks or cocktail picks

Steps:

In a small bowl, mix together the cheeses and basil. Season with salt and pepper.
Gently pull the dates apart and spoon about 1/2 teaspoon cheese mixture inside. Close the dates around the cheese filling. Wrap a piece of proscuitto around each date and secure with a toothpick.
Arrange the stuffed dates on a platter and serve.

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