If you’re looking for a show-stopping appetizer that’s both sweet and savory, these prosciutto wrapped stuffed dates are it. Soft, caramel-like Medjool dates get filled with creamy herbed goat cheese, wrapped in crispy prosciutto, and finished with a drizzle of spicy hot honey. I mean… say less, right?
Ok but not only do they taste incredible, they’re also naturally gluten free and packed with some solid health benefits. And as a registered dietitian, it’s my duty to share those with you: dates bring fiber and antioxidants, goat cheese adds protein and calcium, and prosciutto provides a touch of savory richness without overpowering the dish. They’re the perfect bite-sized holiday snack that feels fancy but is actually so easy to pull together. You’re going to love them!
Prosciutto Wrapped Stuffed Dates: A Sweet and Savory Holiday Appetizer
This recipe is a total crowd-pleaser for holiday parties, game-day gatherings, or any festive occasion. Using herbed goat cheese makes prep simple—most stores sell logs already rolled in dried herbs, which reduces the need for extra seasoning. So ideal during this busy holiday season.
But don’t stress if you can’t find them—a pinch of Italian seasoning or herbes de Provence works great too. For best results, set your goat cheese on the counter for about 30 minutes before assembling so it mixes smoothly with the walnuts, lemon zest, and parsley.
Tips for Perfect Dates Every Time
A tip I want to share is that Medjool dates vary in size and moisture, so it’s definitely important to keep an eye on them while baking. Smaller dates may require tearing prosciutto slices in thirds, and extra-moist dates can burn on the bottom, so flipping them halfway through is key.
Not to mention how flexible this recipe is. You can easily scale it down if you’re making a smaller batch, or prep them a day or two in advance by assembling and storing in the fridge. Just bring them to room temperature before baking so that creamy goat cheese filling melts perfectly without overcooking the prosciutto.
Why You’ll Love These Bite-Sized Appetizers
Ok last but not least, I can’t say enough how these dates are so simple to make, nutrient-rich, party-ready, and just stunning to look at. The combination of sweet, salty, and spicy flavors will no doubt keep everyone coming back for more.
And because they’re bite-sized, they’re ideal for entertaining—easy to grab, easy to serve, and easy to impress. Whether you’re planning a holiday spread or a casual gathering, these prosciutto wrapped stuffed dates with goat cheese and hot honey are guaranteed to be a hit.
Ingredients You’ll Need:
For the filling:
- Herbed goat cheese
- Lemon zest
- Fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- Walnuts
- Italian parsley
To assemble:
- Medjool dates (pitted)
- Prosciutto slices
To garnish:
- Hot honey
- Fresh thyme leaves
How To Make Easy Prosciutto-Wrapped Stuffed Dates with Goat Cheese & Hot Honey
A few Prep Notes:
- Goat Cheese:
- Most grocers sell goat cheese logs that are rolled in dried herbs. I like using these because it reduces the amount of ingredients you need. If you can’t find them, adding 1-2 teaspoons of Italian seasoning or herbes de provence will work in its place.
- Set your goat cheese on the counter 30 minutes prior to making the dates. If it is not room temperature, it’ll be challenging to get the mixture combined.
- Dates:
- Medjool dates can range significantly in size and freshness. If you have smaller dates, this recipe can make up to 30. In this case, you will need to tear the prosciutto slices in thirds.
- I’ve found that super-fresh dates (brands like Joolie) burn a bit easier because of their moisture content. If your dates are extra squishy, flip them at the 6-minute mark. The bottoms can burn quickly!
- Servings: You can absolutely scale this recipe down in half if you don’t need as many, or are having a smaller crowd for the holidays.
- If you want to make ahead: You can assemble the dates, place them on a baking sheet, cover with plastic wrap, and store in the fridge for up to 2 days. Let them come to room temp for 30 minutes before baking.
Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
For the filling:
In a medium bowl, add the herbed goat cheese, lemon zest, lemon juice, kosher salt, black pepper, walnuts, and parsley. Mix until well combined.
To Assemble:
If the dates are not already split, use a paring knife to gently cut the dates lengthwise, opening them up like a book.
Begin to fill the dates, spooning about 2 teaspoons of filling into the opening and gently pressing the date back together. They will not fully close. Repeat with the remaining dates.
Cut or tear the prosciutto slices in half lengthwise (Reminder: If you have smaller dates, this recipe can make up to 30. In this case, you will need to tear the prosciutto slices in thirds.)
Wrap each date in a ½ (or third) prosciutto slice, pressing it together, and placing seam-side down on the baking sheet.
Transfer to the oven and bake on the middle rack for 7 minutes, watching closely. (Reminder: Depending on how fresh the dates are, the bottoms can burn easily if you’re not watching them. Flip at 6 minutes instead, if your dates are extra squishy.)
After 7 minutes, remove from the oven and flip the dates, so the crispy, bottom side is now on the top. Bake for an additional 8 to 10 minutes, or until the prosciutto has crisped and the goat cheese is bubbling a bit near the sides. The dates are done when the prosciutto has slightly crisped.
Remove from the oven. Drizzle with hot honey and garnish with fresh thyme leaves. Allow to cool for at least 10 minutes before serving. Enjoy!
Recipe Substitutions & Questions
You can use an herbed goat cheese log to simplify prep, or if unavailable, add 1–2 teaspoons of Italian seasoning or herbes de Provence to plain goat cheese. For smaller dates, simply tear the prosciutto slices in thirds to wrap each piece.
If you prefer a milder nut flavor, swap the walnuts for pecans or almonds. Medjool dates can be substituted with other soft, large dried dates, like Deglet Noor, though the texture may be slightly firmer.
For a different protein option, try wrapping the dates in thin slices of speck, serrano ham, or even bacon instead of prosciutto. You can also scale the recipe down if serving a smaller crowd or assemble ahead and refrigerate for up to 2 days before baking.
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What are some creative ways to serve prosciutto wrapped stuffed dates?
These bite-sized appetizers are perfect on a holiday platter, but you can also skewer them with toothpicks for cocktail parties or serve alongside cheeses, olives, or fresh fruit for an easy charcuterie-style spread. Drizzling extra hot honey at the table adds a fun finishing touch.
Are prosciutto wrapped stuffed dates a healthy appetizer?
While they’re indulgent and delicious, they’re also nutrient-rich. Medjool dates provide fiber and antioxidants, goat cheese adds protein and calcium, and prosciutto delivers savory flavor without heavy fat. Portion-controlled, these bites make a balanced snack or appetizer.
More Healthy Appetizers & Snacks You’ll Love:
- Ultimate Harvest Salad
- BBQ & Goat Cheddar Chicken Taquitos
- High-Protein Cottage Cheese Ranch Dip
- Crispy Baked Sticky Sesame Gochujang Wings
Easy Prosciutto-Wrapped Stuffed Dates
Ingredients
For the filling:
- 6 oz. herbed goat cheese, at room temperature
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup walnuts, finely chopped
- 1 tablespoon finely chopped Italian parsley
To assemble:
- 24-30 medjool dates, pitted
- 12 slices (about 6 oz.) prosciutto
To garnish:
- 1 tablespoon hot honey
- 2 teaspoons fresh thyme leaves
Instructions
- See Prep Notes below.Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
For the Filling:
- In a medium bowl, add the herbed goat cheese, lemon zest, lemon juice, kosher salt, black pepper, walnuts, and parsley. Mix until well combined.
To Assemble:
- If the dates are not already split, use a paring knife to gently cut the dates lengthwise, opening them up like a book.
- Begin to fill the dates, spooning about 2 teaspoons of filling into the opening and gently pressing the date back together. They will not fully close. Repeat with the remaining dates.
- Cut or tear the prosciutto slices in half lengthwise (Reminder: If you have smaller dates, this recipe can make up to 30. In this case, you will need to tear the prosciutto slices in thirds.)
- Wrap each date in a ½ (or third) prosciutto slice, pressing it together, and placing seam-side down on the baking sheet.
- Transfer to the oven and bake on the middle rack for 7 minutes, watching closely. (Reminder: Depending on how fresh the dates are, the bottoms can burn easily if you’re not watching them. Flip at 6 minutes instead, if your dates are extra squishy.)
- After 7 minutes, remove from the oven and flip the dates, so the crispy, bottom side is now on the top. Bake for an additional 8 to 10 minutes, or until the prosciutto has crisped and the goat cheese is bubbling a bit near the sides. The dates are done when the prosciutto has slightly crisped.
- Remove from the oven. Drizzle with hot honey and garnish with fresh thyme leaves. Allow to cool for at least 10 minutes before serving. Enjoy!
Notes
- Goat Cheese:
- Most grocers sell goat cheese logs that are rolled in dried herbs. I like using these because it reduces the amount of ingredients you need. If you can’t find them, adding 1-2 teaspoons of Italian seasoning or herbes de provence will work in its place.
- Set your goat cheese on the counter 30 minutes prior to making the dates. If it is not room temperature, it’ll be challenging to get the mixture combined.
- Dates:
- Medjool dates can range significantly in size and freshness. If you have smaller dates, this recipe can make up to 30. In this case, you will need to tear the prosciutto slices in thirds.
- I’ve found that super-fresh dates (brands like Joolie) burn a bit easier because of their moisture content. If your dates are extra squishy, flip them at the 6-minute mark. The bottoms can burn quickly!
- Servings: You can absolutely scale this recipe down in half if you don’t need as many, or are having a smaller crowd for the holidays.
- If you want to make ahead: You can assemble the dates, place them on a baking sheet, cover with plastic wrap, and store in the fridge for up to 2 days. Let them come to room temp for 30 minutes before baking.
