Goat Cheese Stuffed Dates With Basil & Prosciutto |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Me and my daughter took a cooking class at our community college called Mediterranean inspired small plates...this is one of the recipes we made and we really liked them...putting it here for safe keeping as I want to make again...Hope you enjoy... The recipe calls for Medjool dates, which are less sugary and more tender... Ingredients:
20 fresh dates |
6 ounces goat cheese |
20 large basil leaves |
6 ounces prosciutto, sliced to fit around date |
20 toothpicks, soaked in water |
Directions:
1. Soak toothpicks in water while preparing the dates. Use a sharp paring knife to slit each date lengthwise, and pop out the pit. Snip basil leaves from stems - use sharp scissors to avoid bruising the leaves. For larger leaves, slice in half lengthwise.
2. Cut prosciutto into strips about 1 inch wide by 4 inches long. For packaged prosciutto this generally means cutting each strip into quarters.
3. Preheat broiler.
4. With a small spoon, butter knife, or offset spatula, stuff about 1 teaspoons goat cheese into each date.
5. Wrap a basil leaf around each date.
6. Wrap prosciutto over the basil, securing with a toothpick.
7. Place in a single layer on a cookie sheet.
8. Broil for about 2-3 minutes, use tongs to turn dates over, and broil another 2-3 minutes until prosciutto is golden and sizzling.
9. Transfer to serving dishes.
10. Garnish with fresh basil.
11. Delicious hot from the over or at room temperature.
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