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Salty, sweet and decadent: These prosciutto-wrapped dates have it all
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Salty, sweet and decadent: These prosciutto-wrapped dates have it all

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Prosciutto-wrapped Medjool dates stuffed with gorgonzola make a perfect date-night snack, appetizer and more. The salty goodness of the prosciutto, the pinch of sweetness from the dates and the richness of the gorgonzola blend beautifully to create a tasty bite-sized snack.

The important first step is to remove any pits from the Medjool dates. You don’t want date night to become a really expensive trip to the dentist! 

Gorgonzola stuffing

The rich flavor and soft texture of the gorgonzola elevates the Medjool dates to the next level. Just take a pinch of gorgonzola and roll it into a tight ball, then stuff it into the center of a date. Repeat until all the dates are stuffed.

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Prosciutto wrapping

Now for the star of the show: Volpi prosciutto. I love using Volpi prosciutto because it wraps so perfectly around the dates. Volpi slices their prosciutto to just the right size to wrap these Medjool dates – there’s no cutting or hassle. Plus, the saltiness from the prosciutto and the sweetness from the dates make an excellent, balanced flavor combination.

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Once the prosciutto is wrapped snugly around each date, tuck in the ends and secure the wrap with a toothpick.

Baking time. Place the wraps on a pan with a wire rack (so they don’t get soggy) then place in the oven at 375°F for 15-20 minutes.

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Let’s get saucy!

While the wraps are in the oven, it’s time to make the sauce. In a sauce pan, add balsamic vinegar and honey to cut the bitterness. Reduce the sauce until it’s a perfect consistency – not too thick, not too runny. It should coat the back of your spoon.

Once both the dates are done baking and the sauce is ready, drizzle the sauce on a plate and place your dates on top. Bon appétite!

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Prosciutto-wrapped Medjool Dates Stuffed with Gorgonzola

Recipe by Darian Bryan

Yields: 20 servings

  • 20 whole Medjool dates, pitted
  • 20 slices of Volpi prosciutto
  • 4 oz Gorgonzola cheese
  • ¾ cup balsamic vinegar
  • 3 Tbsp honey
  • 20 toothpicks
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| Preparation | Preheat the oven to 375°F. Slice dates and remove the pits then stuff with Gorgonzola cheese. Wrap each date in a slice of Volpi prosciutto and skewer with a toothpick. Line a sheet pan with foil and place dates on an oven-safe wire rack; bake for 15-20 minutes.

In a small saucepan, add vinegar and honey and bring to a simmer over medium heat. Let it bubble while whisking until the liquids reduce by 75% (about 15 minutes). It should look glossy and thick when done.

Drizzle the reduction on a serving platter and place prosciutto wrapped dates on top. Serve the remaining honey-balsamic on the side.

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