Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil

Family Favorite!

Family Favorite!

These sweet bombs of deliciousness aren’t just jam packed with potassium & fiber, they’re an excellent source of antioxidants and vitamin A. Dates are mainly produced in the Middle East and Northern Africa and are a staple in both cuisines. They can be used as a accompanying ingredient or as the main event.

I first made these as an appetizer for Canadian Thanksgiving. I had family visiting from Canada and it was my first year hosting. My family appreciates great food, so I felt a bit of pressure to deliver a deliciously different meal, and not screw it up!

These were pretty simple to produce and the results spoke for themselves. I walked into the living room to see my fiancé and uncle with an empty tray in front of them, looking guilty, heads hung in their glasses of pinot noir. I call that a huge success! I was lucky to taste one before they were all gobbled up! As my Nanny T would say, “They went like hot cakes”.

The p-e-r-f-e-c-t  make ahead appetizer

The p-e-r-f-e-c-t make ahead appetizer

Lets be honest here; dates can be a little intimidating. It’s always a bit of battle to try and keep the shape of the date intact and not rip or tear them. I decided to buy a pair of kitchen tweezers to help simplify the task and I’m so glad I did. They’re inexpensive to buy and are quite useful if you like to experiment in the kitchen.

To remove the pit, simply cut across the top until you can see the very top of the pit, then remove the pit using the tweezers; leaving the date intact. It’s that simple!

Make sure you sneak one before serving. These will go like hot cakes! Trust me!


Close Up Glamour Shot

Close Up Glamour Shot

Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 4-6
  • ¼ (2oz) cup goat cheese, room temperature
  • ¼ cup (2 oz) mascarpone cheese, room temperature
  • ¼ cup basil, finely chopped
  • 16 (12 oz) medjool dates, pitted
  • 8 thin slices prosciutto, halved lengthwise
  • kosher salt & fresh ground black pepper to taste
  1. In small bowl mix goat cheese, mascarpone & basil.
  2. Season with salt & pepper, to taste
  3. Gently pull the dates apart and stuff with ½ tsp of cheese & basil mixture.
  4. Close dates around the filling.
  5. Wrap a piece of prosciutto around the date and secure with a toothpick.
  6. Arrange in the upright position and keep cool in the fridge until serving!
I use an herbed goat cheese and a tad more goat cheese than mascarpone. Enjoy!

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