Over the summer when Andrew and I went to Key West we ate at the tapas style restaurant Santiago Bodega where we had stuffed dates for the first time. They were so warm, crispy and delicious that I knew I had to recreate them in my own kitchen. When I began thinking of the food that I wanted to have for Thanksgiving, I remembered those dates and knew they were making it onto the appetizer plate. They were such a hit that I will definitely be making them for Christmas as well. 😀 These two-bite appetizers are super simple to make and they can be assembled up to two days in advance. When you are ready to serve just place under the broiler for a few minutes until warm and crispy. Sweet, sticky and delicious, these dates are a definite crowd pleaser.
One Year Ago: Three Bean Vegetarian Chili
Dates with Goat Cheese Wrapped in Prosciutto
- 1/2 cup (4 ounces) goat cheese, room temperature
- 1/4 cup finely chopped fresh basil leaves
- 16 Medjool dates, pitted
- 8 thin slices prosciutto, halved lengthwise
- 16 toothpicks, soaked in water 10 minutes
- In a small bowl, mix together the goat cheese and basil. Season with salt and pepper, to taste. Transfer the contents of the bowl to a pastry bag fitted with a round 1/4 inch decorating tip.
- Gently pull the dates apart and stuff with cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
- Heat broiler to high and broil until cheese bubbles, about 3 minutes. Serve warm.
Yields: 16 servings
Source: Adapted from Self, December 2007