Sunday, January 22, 2012

Prosciutto-Wrapped Dates Stuffed with Goat Cheese

This weekend, I took a class at Sur La Table called "The Ultimate Bacon Menu." Some of the tastiest pig parts were featured in each one of the four courses. I'll include three of these recipes in my blog this week...pacing them out to give my heart a little break. I still smell of bacon this morning.  First up...

Prosciutto-Wrapped Dates Stuffed with Goat Cheese (yields 16 dates)

  • 1/3 cup herbed goat cheese, room temperature
  • 16 Medjool dates, pitted
  • 4 wide, thin slices of prosciutto, each cut into 4 long strips
  • 16 toothpicks, soaked in water for 10 minutes

Heat broiler on low and place a rack 6 inches from the broiler coil. Spoon 1 teaspoon goat cheese into each date, then wrap each with a prosciutto strip. Secure prosciutto strip with a toothpick.

Place stuffed dates on a rimmed baking sheet lined with parchment paper or on a broiler pan. Place under broiler and cook, turning once, until cheese bubbles, about 3-4 minutes. Remove dates from oven and serve warm.

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