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Stuffed Dates with Goat Cheese and Prosciutto

This elegant snack features sweet, sticky dates filled with creamy goat cheese and toasted almonds, wrapped in crispy prosciutto. The dish involves slicing, stuffing, and baking until the prosciutto crisps up, resulting in a savory-sweet bite with a satisfying crunch and melty center. Perfect for holiday gatherings or spontaneous bites, it's both simple to prepare and impressive to serve.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 16 pieces dates preferably plump and moist
  • 4 oz goat cheese or cream cheese for milder flavor
  • 8 pieces toasted almonds or pecans
  • 8 slices prosciutto thin-cut for crisping
  • 1 tbsp honey optional, for drizzling

Equipment

  • Sharp paring knife
  • Baking sheet
  • Toothpicks
  • Spoon

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to prevent sticking.
  2. Slice each date lengthwise with a sharp paring knife, being careful not to cut all the way through—this creates an opening for the filling.
  3. Use a small spoon to stuff each date with a generous dollop of goat cheese, then press in a toasted almond for added crunch.
  4. Wrap each stuffed date with a thin slice of prosciutto, securing it with a toothpick if needed, so the prosciutto stays in place.
  5. Arrange the wrapped dates on the prepared baking sheet in a single layer, spacing them evenly.
  6. Bake in the oven for about 12-15 minutes until the prosciutto turns golden-brown and crispy, and the cheese begins to melt.
  7. Remove from the oven and let cool slightly for 2-3 minutes. Drizzle with honey if you like an extra touch of sweetness.
  8. Serve warm or at room temperature, enjoying the perfect balance of sweet, savory, and crunchy textures in each bite.

Notes

Choose moist, plump dates for best flavor. Keep an eye on the prosciutto during baking to prevent burning. Let the dates rest briefly after baking to allow the cheese to set slightly before serving.