cup mascarpone cheese, at room temperature
cup goat cheese, at room temperature
cup finely chopped fresh chives
Kosher salt and freshly ground black pepper
Medjool dates, pitted
thin slices prosciutto, halved lengthwise
1. In a small bowl add the cheeses, chives and salt and pepper, to taste. 2. Mix together until well combined. 3. Gently pull the dates apart and spoon about 1/2 teaspoon of the cheese mixture inside. 4. Close the dates around the filling. 5. Wrap a piece of prosciutto around each date and secure with a toothpick. 6. Arrange the stuffed dates on a platter and serve.