Chevre-stuffed Dates with Basil & Prosciutto

Dates Stuffed with Herbed Goat Cheese & Wrapped in Basil & Prosciutto
Originally uploaded by talekinker

'Oh, these are Ambrosia!' --Aunt

Here it is, Reader. My Big Gun Appetizer Recipe. If you're scheduled to throw down with Bobby Flay, you'll want these little wonders in your culinary arsenal. Serve these at your next important event and prepare for fawning accolades. The culinary bar has been raised.

Chevre-Stuffed Dates with Basil & Prosciutto

Ingredients:

• 1 pkg. Medjool Dates (approximately 24 dates)

• 4 oz. Garlic & Herb Chevre

• 1/2 pound sliced Prosciutto (medium-thickness)

• 1 bunch fresh Basil leaves, washed with stems removed

• toothpicks (soaked in water overnight)

Procedure:

• Preheat oven to 350 degrees.

• Slice each date partially in half lengthwise (so the halves are still attached but the date is easy to stuff). Remove pits and discard. 

• Stuff dates with Chevre.

• Cut prosciutto slices in half lengthwise.

• Wrap each date in 1 basil leaf and then in 1 strip of prosciutto & secure with a toothpick.

• Place dates in a single layer on a greased cookie sheet.

• Bake for 15-20 minutes or until chevre is warm and prosciutto is sizzling. Serve immediately.

Recipe serves 6-8.

Caveats....

• Find Medjool Dates in the grocery produce department with the dried fruits and nuts.


• If you can't find Medjool Dates, I suggest using Sunsweet Pitted Dates.

• Substitute Cranberry Cinnamon Chevre, other flavors or plain goat cheese for the Garlic & Herb, if you like. Aldi often has an inexpensive selection. 

• Note: I usually double the batch when I make these--they go fast!

Crazy good!