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Warm Goat Cheese & Nut-Stuffed, Prosciutto-Wrapped Dates


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  • 1/2 lb. Medjool dates
  • 1/4 lb. prosciutto, thinly sliced
  • 2-4 oz. goat cheese
  • Candied nuts (recipe above)
  • 1 bag salad greens
  • Sea salt
  • Extra virgin olive oil
  • Balsamic vinegar



Step 1

Buy some beautiful plump dates, from which you’ll remove the pips. Easy! Hey – how about stuffing the dates with an almond (or walnut, or pecan) and a little goat cheese. Resist the urge to over-stuff. Wrap slices of prosciutto, Serrano ham or even bacon around. Put under the broiler until heated and crispy. Dress the salad greens ever so lightly with sea salt (Maldon’s flake salt is the best), extra-virgin first cold-pressed olive oil and a dash of balsamic vinegar. Loftily place the greens on the plate, top with bits of goat cheese and a warm date. Mmm.

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