Goat Cheese Stuffed Dates with Prosciutto

These appetizers are great for a beautiful spring brunch.  Especially with cute butterfly toothpicks! 

Ingredients:
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

Preparation:
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