Cheese-Stuffed Dates with Prosciutto

  • serves 4 - 6
Giada De Laurentiis
Giada De Laurentiis

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.

242 Ratings
Directions for: Cheese-Stuffed Dates with Prosciutto


¼ cup goat cheese, at room temperature

¼ cup mascarpone cheese, at room temperature

¼ cup finely chopped fresh basil leaves

Salt and freshly ground black pepper

16 Medjool dates

8 thin slices prosciutto, halved lengthwise

16 toothpicks or cocktail picks


1. In a small bowl, mix together the cheeses and basil. Season with salt and pepper.

2. With a knife, make a lengthwise incision in each date. Gently open the dates slightly and remove the pits.

3. Spoon about ½ teaspoon cheese mixture inside each one. Close the dates around the filling.

4. Wrap a piece of prosciutto around each date and secure with a toothpick.

5. Arrange the stuffed dates on a platter and serve.

See more: Cheese, Fruit, Appetizer, Party Favourites, Italian, Dinner

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