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Goat Cheese Stuffed Dates With Basil & Prosciutto

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“Me and my daughter took a cooking class at our community college called Mediterranean inspired small plates...this is one of the recipes we made and we really liked them...putting it here for safe keeping as I want to make again...Hope you enjoy... The recipe calls for Medjool dates, which are less sugary and more tender...”
READY IN:
26mins
SERVES:
4-6
YIELD:
20 appetizers
UNITS:
US

Ingredients Nutrition

  • 20 fresh dates
  • 6 ounces goat cheese
  • 20 large basil leaves
  • 6 ounces prosciutto, sliced to fit around date
  • 20 toothpicks, soaked in water

Directions

  1. Soak toothpicks in water while preparing the dates. Use a sharp paring knife to slit each date lengthwise, and pop out the pit. Snip basil leaves from stems - use sharp scissors to avoid bruising the leaves. For larger leaves, slice in half lengthwise.
  2. Cut prosciutto into strips about 1 inch wide by 4 inches long. For packaged prosciutto this generally means cutting each strip into quarters.
  3. Preheat broiler.
  4. With a small spoon, butter knife, or offset spatula, stuff about 1 teaspoons goat cheese into each date.
  5. Wrap a basil leaf around each date.
  6. Wrap prosciutto over the basil, securing with a toothpick.
  7. Place in a single layer on a cookie sheet.
  8. Broil for about 2-3 minutes, use tongs to turn dates over, and broil another 2-3 minutes until prosciutto is golden and sizzling.
  9. Transfer to serving dishes.
  10. Garnish with fresh basil.
  11. Delicious hot from the over or at room temperature.

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