Recipe

June 29, 2010

Cheese-Stuffed Dates With Prosciutto Recipe

Recipe: Giada de Laurentiis

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Step 1: In a small bowl, mix together the cheeses and basil. Season with salt and pepper.

Step 2: With a knife, make a lengthwise incision in each date. Gently open the dates slightly and remove the pits. Spoon about 1/2 teaspoon cheese mixture inside each one. 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.

Reprinted with permission from Giada de Laurentiis’ Giada at Home (2010 Clarkson Potter).

Photo Giada At Home

Ingredients

1/4 cup (2 oz.) goat cheese, at room temperature
1/4 cup (2 oz.) mascarpone cheese, at room temperature
1/4 cup finely chopped fresh basil leaves
Salt and freshly ground black pepper
16 Medjool dates (12 oz.)*
8 thin slices prosciutto, halved lengthwise

* The sweetest, best kind of dates are Medjools. They’re large, so they are easy to fill, meaty, and chewy.

Directions

Yield:

Step 1: In a small bowl, mix together the cheeses and basil. Season with salt and pepper.

Step 2: With a knife, make a lengthwise incision in each date. Gently open the dates slightly and remove the pits. Spoon about 1/2 teaspoon cheese mixture inside each one. 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.

Reprinted with permission from Giada de Laurentiis’ Giada at Home (2010 Clarkson Potter).

Photo Giada At Home

Photographer:

Jonelle Weaver

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