Cheese Stuffed Dates


  • 1/4 cup (2 ounces) goat cheese, at room temperature
  • 1/4 cup (2 ounces) mascarpone cheese, at room temperature
  • 1/4 cup finely chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 16 Medjool dates (12 ounces), pitted
  • 8 thin slices prosciutto, halved lengthwise

Cooking Instructions

In a small bowl, mix together the cheese and basil, season with salt and pepper to taste.

Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture.

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, no cooking needed!