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Ingredients
- • 1/4 cup (2 ounces) goat cheese , at room temperature
- • 1/4 cup (2 ounces) mascarpone cheese, a room temperature
- • 1/4 cup finely chopped fresh basil leaves
- • Kosher salt and freshly ground black pepper
- • 16 Medjool dates (12 ounces), pitted
- • 8 thin slices prosciutto, halved lengthwise
Details
Servings 4
Preparation
Step 1
Special equipment: 16 toothpicks or cocktail picks
In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.
Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. 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.
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