These prosciutto wrapped dates have only 3 ingredients, take no time to prepare and are a wonderful sweet-salty mix. They're addictively tasty little bites, perfect for any occasion.
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If you're entertaining, it's always good to have a few bite-sized appetizers that are easy to make to get things started. Some of my favorites include hot phyllo crab cups, steak crostini and oysters Rockefeller. These dates are another great addition, or quite honestly to eat any time.
I first had bacon wrapped dates a few years ago at someone’s house and was immediately in love. I mean, take two of my favorite things and put them together, they’re either going to be a horrible disappointment or turn out amazing. Thankfully, it was the latter.
This version with prosciutto and cheese inside makes them that teeny bit fancier, but with that same characteristic sweet-salty mix. They might not be the prettiest, but they are ridiculously simple to make and taste amazing.
And if you're a fan of easy, cheesy appetizers (always a good idea to me) then a brie en croûte would be another great choice. Add in some crackers, fruit and you've got a great start to a nibbles platter.
How to make prosciutto wrapped dates
All you need to do is:
- Slice the dates lengthwise to take out the stone, fill the middle with cheese then wrap it with a length of prosciutto.
- Put the dates on a lined baking sheet and bake for around 15 minutes until the prosciutto is crisp and the cheese oozing.
Yes, some cheese might escape, but if you leave them to cool a minute you’ll find the cheese is still attached and so you can press it back in a bit or just nibble it as you eat the rest.
Top tip: line your baking sheet
Since the cheese may decide to escape a little, so you don't actually lose it, I recommend cooking these on a lined baking sheet/tray. This way, you can easily gather up the cheese and either press in or leave it as a little "skirt" to the date.
What cheese is best to stuff dates?
I typically fill some with gorgonzola, and others with either goat cheese or a flavorful hard cheese like gruyere. I’d say gorgonzola probably works better and oozes less that the goat cheese, but will be a little saltier. Choose whichever you prefer and have.
You can skip the cheese altogether, but I do think it’s worth adding if you’re remotely a cheese fan.
Whatever way you make these, you need to give these prosciutto wrapped dates a try. They’re so easy to make, and will disappear from your appetizer table in no time at a party. Plus they’re pretty great if you’re just feeling like a snack. Not that I have any experience of that one, of course. Enjoy!
Looking for more finger foods perfect for a party? Try these!
- Savory palmiers
- Hot phyllo crab cups
- Baked coconut shrimp with mango dipping sauce
- Chicken liver pate with toasts
- And if you want more ideas with prosciutto, try my prosciutto wrapped figs and melon and prosciutto skewers.
- Plus get more ideas in the appetizer recipes archives.
Prosciutto wrapped dates
Ingredients
- 6 Medjool dates
- 2 slices prosciutto or 3, if needed
- 2 tablespoon gorgonzola or goat cheese/Gruyere as you prefer (approx)
Instructions
- Preheat oven to 375F/190C.
- Slice the dates on one side to open them up, remove the stones and any hard stem end.
- Slice each slice of the prosciutto into 2 or 3 long strips. Fill the cavity of each date with around 1tsp cheese then wrap around them with a strip of prosciutto.
- Pace the dates on a lined baking sheet and bake for approx. 15 minutes until the prosciutto is starting to crisp slightly. Leave to cool a minute before serving (don’t forget to press back in or leave attached any cheese that oozed out, you don’t want to lose it!).
Video
Notes
Nutrition
I'd recommend using a Silicone Baking Mat on top of a Half Baking Sheet to make these. (affiliate links)
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Remember to pin for later!
Rose says
Really good. I like and make just as directed. My friend's son puts a little almond in with the cheese. The kind of almond you buy that are shaved or sliced almost paper thin. That makes for a nice change too, once in a while.
Caroline's Cooking says
Glad you enjoyed! I can see the almond being good in there too, just you'd want to know it was there before biting, so you didn't mistake it for the stone!
Chris says
Before wrapping with prosciutto, wrap a fresh basil leaf for added property flavor. Tasty.
Caroline's Cooking says
Indeed, these are easy to adapt to taste!
Donna says
These were a Christmas hit! Everyone loved them, ages eight to eighty nine!
Caroline's Cooking says
I'm so glad to hear! The same is true here too:)
Neil Adelman says
They were looking a bit dry so I hit it with a brush of honey and finished them in the oven and they were perfect
Caroline's Cooking says
Glad you enjoyed - and honey sounds like a great addition, too.
tayler says
Such a perfect combo of sweet and savory! Love it!
Caroline's Cooking says
Thanks, they're so tasty!
Veena Azmanov says
Thank you very much for this lovely and unique recipe. They looks amazing. Surely to try this and enhance my festive mood.
Caroline's Cooking says
Thank you, enjoy!
Lisa says
Caroline, your dates look absolutely magnificent -- and I'm a gorgonzola type of gal -- so I know I'll be trying those soon. I actually have a similar recipe, but mine uses manchego cheese -- and they get snatched up quick... I think I'll have two versions on our hors d'oeuvres platter this year.
Caroline's Cooking says
Manchego sounds delicious as well!