Prosciutto-Wrapped Dates with Goat Cheese and Walnuts

By lorik

Make the dates up to a day ahead. Cover them with plastic wrap and refrigerate until ready to bake.

Makes 20 dates
Total time: 25 minutes + chilling

Ingredients

• 1/2 cup goat cheese (4 oz.), softened
• 1/4 cup finely chopped walnuts, toasted
• 1 Tbsp. each chopped fresh parsley and lemon zest
• 1 tsp. minced shallots
• Salt and black pepper to taste
• 20 medjool dates, pitted
• 10 slices prosciutto (5 oz.), halved lengthwise

Details

Adapted from cuisineathome.com

Preparation

Step 1

Combine goat cheese, walnuts, parsley, zest, and shallots for the filling; season with salt and pepper.

Fill dates using a #100 scoop (heaping 1 tsp.) measure. Wrap dates with halved prosciutto slices and secure with toothpicks; transfer to a baking sheet, cover
with plastic wrap, and chill 30 minutes, or up to overnight.

Preheat oven to 375°.

Bake dates until cheese is bubbly and prosciutto is crisp, 15 minutes.

Per date: 107 cal; 3g total fat (1g sat); 8mg chol;
211mg sodium; 19g carb; 2g fiber; 4g protein