Date and Prosciutto Appetizer

By RoadKillCook

This recipe comes from a member of the wine club at Grant James Winery in Ramona, California. The Medjool dates may be stuffed the day before and refrigerated to allow a quick preparation.

Ingredients

• 1 lb Medjool dates
• 4-5 oz Chevre cheese
• 3 T maple syrup
• 8 oz prosciutto

Details

Servings 10
Preparation time 40mins
Cooking time 50mins

Preparation

Step 1

Make a slice on one side of each date down to the pit. Pry open the date, remove the pit and open up wide for stuffing. Mix the maple syrup with the chevre in a small bowl and mix well with a fork until smooth and creamy. Fill each date cavity with the mixture and close. Slice the prosciutto in long paper thin strips about as wide as the date. Roll each strip around each date and place on a baking sheet lined with parchment paper. Bake in a 425 deg oven for about 8 minutes until prosciutto crisps and cheese melts just a bit.