The sweetest, best kind of dates are Medjools. They’re large, so they are easy to fill, meaty, and chewy. Stuffed with goat cheese and wrapped in prosciutto, they provide a perfect sweet-salty mouthful in every bite. Serve these with a crisp white wine as the ideal before-dinner tidbit. This recipe makes 4-6 servings.
Excerpted from Giada at Home by Giada De Laurentiis Copyright © 2010 by Giada De Laurentiis. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
In a small bowl, mix together the cheeses and basil. Season with salt and pepper.
With a knife, make a lengthwise incision in each date. Gently open the dates slightly and remove the pits.
Spoon about ½ teaspoon cheese mixture inside each one. 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.