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Holiday appetizer: prosciutto wrapped stuffed dates with goat cheese and hot honey on platter with honey dipper
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Easy Prosciutto-Wrapped Stuffed Dates

Cook Time refers to Chill Time (10 minutes).
These easy prosciutto-wrapped stuffed dates are naturally gluten free, nutrient-rich, and perfect for entertaining. Sweet, savory, and irresistibly bite-sized!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 24 - 30 dates
Author Rachael DeVaux

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

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.