Goat Cheese Stuffed Dates with Prosciutto

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
Decorative toothpicks

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


  1. Just found you on the blog hop. Your blog is gorgeous!

  2. these look amazing! i am also going to try the wood smoked tri-tip as soon as my husband returns from China!

    following via the blog hop :) be sure to link up for our Alexa hop this week too:

    xo, shari

  3. Just hopping by from the Alexa blog hop, I am your newest GFC follower and look forward to trying out some of your recipes they look yummy. kittycrochettwo.blogspot.com

  4. These look delicious! I'm definitely going to have to try out some of your recipes!

  5. I'm making this tomorrow!


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