Prosciutto & Blue Cheese-Stuffed Dates with Fig-Balsamic Sauce & Chiles

By Chez_Alexander

A recipe from The Pantry, Seattle, WA.

Ingredients

• 6 oz paper-thin sliced proscuitto (sliced into 1" X 4" strips)
• 20 pitted and halved Medjool dates
• 4 oz Bleu D'auvergne cheese
• 1/4 cup fig-balsamic vinegar
• 1 tsp honey
• 1/8 tsp red chile flakes
• 40 toothpicks

Details

Servings 40

Preparation

Step 1

1. Preheat the broiler. Stuff each date half with a little bleu cheese. Wrap each date half in a strip of prosciutto and skewer with a toothpick. Place on an oven-safe wire rack that is placed on top of a foil-lined sheet pan and broil for 3-5 minutes until the prosciutto is crispy and the bleu cheese is warm.

2. In a small saucepan, add the fig-balsamic vinegar, honey, and chile flakes and bring to a simmer. Cook until the mixture is reduced to a glaze (about 2-3 minutes). Season with a bit of salt if desired.

3. Serve dates warm with a drizzle of the Fig-Balsamic sauce.

Makes 40 dates.