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Stuffed Dates with Blue Cheese and Prosciutto

These stuffed dates combine sweet, chewy Medjool dates with tangy blue cheese, wrapped in crispy prosciutto for a savory, smoky bite. The dish is baked until the prosciutto is crisp and the cheese is bubbly, resulting in an elegant, crowd-pleasing appetizer with a perfect balance of textures and flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: Holiday
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 12 pieces Medjool dates pitted
  • 100 g blue cheese or goat cheese cut into small pieces
  • 6 slices prosciutto halved lengthwise
  • 1 tablespoon olive oil or melted butter for brushing

Equipment

  • Baking sheet with parchment paper
  • Small knife or paring knife
  • Tongs or toothpicks

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Using a small knife, carefully slit each date lengthwise to create an opening, then gently remove the pit if present.
  3. Stuff each date with a small piece of blue cheese or goat cheese, pressing gently to fill the cavity fully.
  4. Take a half slice of prosciutto and wrap it snugly around each stuffed date, securing it with tongs or toothpicks if needed.
  5. Place the wrapped dates on the prepared baking sheet, spacing them evenly apart.
  6. Brush each prosciutto-wrapped date lightly with olive oil or melted butter to enhance browning and crispness.
  7. Bake in the oven for 15-20 minutes, until the prosciutto is crispy and the cheese is bubbling inside.
  8. Remove the baking sheet from the oven and let the dates cool slightly, allowing the cheese to set just enough for easy eating.
  9. Use tongs or toothpicks to transfer the warm stuffed dates to a serving platter, then serve immediately for the best flavor and texture.

Notes

For a leaner option, substitute prosciutto with turkey or ham slices. You can also sprinkle chopped pistachios or fresh herbs for added flavor and texture.