Prosciutto Wrapped Dates are the perfect taste combination of salty and sweet to impress your guests at your next party.
These bite-sized appetizers are made by stuffing naturally sweet dates with rich, savoury gorgonzola cheese, wrapping them in salty prosciutto and baking them in the oven.
Appetizers like these prosciutto wrapped dates will make you seem like a gourmet in the kitchen, but are secretly a cinch to make!
Table of Contents
Why you will love this recipe
- simple ingredients
- easy-but-fancy appetizer for the holiday season or special occasions
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- fresh medjool dates
- Gorgonzola - a type of blue cheese
- prosciutto
- olive oil
- honey
- fresh thyme leaves - optional garnish
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
How to make prosciutto wrapped dates
- Cut a slit into the side of each date and remove the pit.
- Place a piece of gorgonzola into the slit.
- Wrap each date in prosciutto.
- Place seam-side up on a baking sheet, brush with olive oil and bake.
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Top tips for the best result
- The thinner the slices of the prosciutto are, the better they will stay wrapped around the stuffed dates without the need for toothpicks.
- If the prosciutto slices are large, you can cut them in half lengthwise, then slice each piece in half.
Variations
- you can substitute goat cheese for gorgonzola if you would prefer
- swap the honey for a drizzle of balsamic glaze
Storage
These prosciutto wrapped dates are best eaten warm.
The wrapped dates (uncooked) can be made ahead and kept in an airtight container in the fridge until you want to cook them.
Not suitable for freezing.
Other recipes you may enjoy
Bruschetta Prosciutto Pasta - the traditional flavour and texture of tomato and basil bruschetta as a pasta dish, with a little added salt from some prosciutto.
Bruschetta with Mozzarella - a cheesy caprese twist on this traditional Italian classic recipe using a mixture of mini roma tomatoes, milky soft cheese and herbs. Great as savoury appetizers, a snack or light lunch.
Creamy Crab Pasta - cherry tomatoes, fresh basil, chilli, garlic & lemon added to sweet crab meat, together in a creamy sauce served with angel hair pasta.
📖 Recipe
Prosciutto Wrapped Dates
Ingredients
- 12 medjool dates
- 100 g gorgonzola
- 6 thin slices of prosciutto halved lengthways
- 2 teaspoons olive oil
- honey for drizzling
- fresh thyme leaves optional garnish
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Line a sheet pan with parchment paper and set aside.
- Using a small paring knife, cut a slit in each date and remove the seed/pit (don't cut all the way through).12 medjool dates
- Fill the pocket in the date with gorgonzola, then repeat for the remaining dates.100 g gorgonzola
- Wrap each date in a half slice of prosciutto (see my notes).6 thin slices of prosciutto
- Place seam-side up onto the prepared tray, brush with olive oil and bake for 8 to 12 minutes until the prosciutto is slightly crispy.2 teaspoons olive oil
- Remove from the oven, drizzle with honey and garnish with fresh thyme leaves (if using).honeyfresh thyme leaves
- Serve warm.
Notes
- If the prosciutto slices are large, you can cut them in half lengthwise, then slice each piece in half.
- The thinner the slices of the prosciutto, the better they will stay wrapped around the stuffed dates.
Want to save this recipe?
Email yourself a link to this page and come back later.
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