Saturday, December 26, 2009

Cheese-Stuffed Dates with Prosciutto

All I have to say here is - thank you , Giada!
You had me at goat cheese, much less prosciutto, marscapone, medjool dates..........

Cheese-Stuffed Dates with Prosciutto
courtesy Giada DeLaurentiis
1/4 cup (2 ounces) goat cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, a room temperature
1/4 cup finely chopped fresh Chives (origina recipe calls for basil leaves)
Kosher salt and freshly ground black pepper
16 Medjool dates (12 ounces), pitted
8 thin slices prosciutto, halved lengthwise

Special equipment: 16 toothpicks or cocktail picks
In a small bowl, mix together the cheeses and basil and 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.

1 comment:

Mommy Gourmet said...

This is one of my favorite apps! mmmm