Ingredients:

  • 115g (4 oz) Softened Goat Cheese (Chevre), room temperature
  • 1 Tbsp Fresh Thyme leaves, chopped finely
  • 1 tsp Runny Honey
  • 1/4 tsp Freshly cracked Black Pepper
  • 18 Large, soft Medjool Dates
  • 9 Thinly Sliced Prosciutto di Parma
  • 36 Wooden Toothpicks
  • 1 Tbsp Balsamic Glaze (optional)
  • 1 Tbsp Chopped Pistachios or Walnuts (optional)

Instructions:

  1. Prepare the Filling: Ensure the goat cheese is at room temperature. In a small mixing bowl, combine the softened goat cheese, fresh thyme, honey, and black pepper. Mix gently until the filling is smooth and cohesive. Set aside.
  2. Preheat Oven and Prep Pan: Preheat your oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  3. Prep Dates and Prosciutto: Using a small paring knife, slice lengthwise down one side of each date, stopping just before you cut all the way through, and remove the pit. Take the 9 slices of prosciutto and slice each piece lengthwise in half, resulting in 18 long, thin strips.
  4. Stuff the Dates: Using a small spoon, gently stuff each date cavity with about 1 teaspoon of the goat cheese mixture. Close the date slightly around the filling.
  5. Wrap and Secure: Take one half-slice of prosciutto and tightly wrap it around the stuffed date in a spiral fashion. Secure the wrapped date by inserting a toothpick horizontally through the center, ensuring it holds the prosciutto in place. Place the wrapped date seam-side down on the prepared baking sheet.
  6. Bake: Bake the dates for 12 to 15 minutes, or until the prosciutto has turned deep golden brown and is beautifully crisp, and the filling is warm.
  7. Finish and Serve: If needed, gently dab excess fat from the bottom of the dates with a paper towel. Drizzle lightly with balsamic glaze and/or sprinkle with chopped nuts just before serving warm or at room temperature.