These litte bites looked very elegant on the plate! Check out the photo from my Giada at Home cookbook. I’ve never had dates (no, not that kind of date. Lol.) before. The flavor combination of the (assumingly) sweet dates along with the 2 creamy cheeses and the saltiness of the proscuitto was tantalizing. I couldn’t wait to give this recipe a try!
Cheese-stuffed Dates with Proscuitto by Giada Delaurentiis
- 1/4 cup (2 ounces) mascarpone cheese, at room temperature
- 1/4 cup (2 ounces) goat cheese, at room temperature
- 1/4 cup finely chopped fresh chives
- Kosher salt and freshly ground black pepper
- 16 (12 ounces) Medjool dates, pitted
- 8 thin slices prosciutto, halved lengthwise
In a small bowl add the cheeses, chives and salt and pepper, to taste. Mix together until well combined.
Gently pull the dates apart and spoon about 1/2 teaspoon of the cheese mixture inside. 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.
Scrumptious Crumb 
