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
Ingredients
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
Directions
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.
1/4 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
DirectionsSpecial 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:
This is one of my favorite apps! mmmm
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