These appetizers are great for a beautiful spring brunch. Especially with cute butterfly toothpicks!
1/4 cup goat cheese, at room temperature
1/4 cup mascarpone cheese, at room temperature
1/4 cup finely chopped fresh basil leaves
Salt and freshly ground pepper, to taste
16 medjool dates
8 thin slices prosciutto, folded in half length wise
In a small bowl, mix together the cheeses and basil. Season with salt and pepper.
With a knife, make a lengthwise incision in each date. Gently open the dates slightly and remove the pits. Spoon abotu 1/2 teaspoon of cheese mixture inside each date. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
Arranged stuffed dates on a platter and serve.
Recipe adapted from Giada De Laurentiis