Ingredients
1-pound dates (about 24)
6 oz. goat cheese, room temperature
½ cup roasted almonds
1-pound (12 slices) prosciutto
1. Preheat the oven to 400º F. Line a baking sheet with aluminum foil and place a cooling rack on top of the baking pan.
2. Place the dates on a cutting board. Using a paring knife, make a slit on the side of each date and remove the pit.
3. Using a spoon or your fingers, stuff about a teaspoon of goat cheese into the date. Top the cheese with an almond or two. Pinch the date closed.
4. Place a piece of the prosciutto on the cutting board and cut it in half, lengthwise (only cut 1 piece at a time, so it doesn’t dry out). Wrap the date in a ½ piece of the prosciutto and secure it with a toothpick.
5. Place on the rack of the baking sheet. Repeat with the remaining dates. Leave a little space between each date as you place them on the baking sheet.
6. Place the baking sheet in the oven and bake for 6-7 minutes. Remove from the oven and flip over. Bake for an additional 6-7 minutes until crispy and brown.
7. Let cool slightly. Place on serving platter. Serve warm.
TIPS & TRICKS
• I like to use Medjool dates. They are a nice big size and have a soft, chewy texture and are so sweet!
• You can substitute the goat cheese with blue cheese and use toasted pecans or walnuts instead of almonds.
• The dates can be stuffed 2 days in advance. Just cover them well with plastic film so they don’t dry out.