Prosciutto Wrapped Goat Cheese Stuffed Dates are sweet, salty, savory, and amazing! Dates stuffed with goat cheese, wrapped with prosciutto, and drizzled with balsamic reduction. The perfect party appetizer!
I’ll admit it. I was scared to try stuffed dates. I mean…they’re weird sounding. Not to mention weird looking. Anyone that tries to tell you stuffed dates are a beautiful tapas treat…well they’re either lying or crazy. I honestly think they look totally strange.
I keep seeing these pop up on the menus of my favorite restaurants, in recipes on my favorite blogs, and all over pinterest. I decided not to judge a book by its cover. HALLELUJAH! These are AMAZING. They’re weird looking ugly, but dannnnnnnnnnnnnnng do they taste good. Like, bring me all of the stuffed dates. Now. 
We had a little wine tasting party last weekend (click HERE to see the post about the party, as well as other favorite wine pairings from the night!), and these puppies were so popular! Even to my picky-eater husband. He was scared…but pleasantly surprised. I’m guessing that’s the normal reaction to stuffed dates.
They were perfect with topped with a simple balsamic reduction, while sipping on some red wine of course. Sweet, savory, salty; all in one. Just another reason to try new things. I’m so glad I didn’t go through life never trying these tasty little weirdos.
Oh, and they’re SO easy. That’s how I roll! Get some!
Enjoy :)
- 5 ounces good quality goat cheese
- 1 package of medjool or sunkist or your favorite brand dates, pitted
- 2 sliced prosicutto sliced into thin strips
- preheat oven to 350 degrees
- make a small slice into each date so that you can stuff each with about a teaspoon of goatcheese
- wrap each date with a strip of prosciutto and place on a parchment lined cookie sheet, with the seam of the prosciutto placed down
- bake for 10-15 minutes or until prosciutto is crispy and cheese is slightly browned/bubbly
- serve warm, top with balsamic vinegar or balsamic reduction.
- Enjoy!
Melanie @ Garnish & Glaze
I have never heard or seen these before but the combination of all those ingredients sounds fantastic. I think you captured them beautifully especially with that balsamic reduction that I just can't resist. Definitely going to try these soon!Becky Hardin
Thanks so much Melanie!! Means a lot coming from one of my very fave food photographers!!Vanessa @ Vanessa Baked
Never had these before, but I would love to try them! They look so tasty!Becky Hardin
Thanks so much Vanessa! Thanks for stopping by!Phi @ The Sweetphi Blog
Soooo ... guess I'm in the crazy camp...because your stuffed dates look amazing :) But seriously, stuffed dates are one of my favorite things, I even have a little recipe in the queue for them, so great minds girl, great minds...and stomachs, because these are so delish!Laura @ Laura's Culinary Adventures
What to keep an open mind! They seem so elegant!Becky Hardin
Yes, I had to keep an open mind too. I did not know what to expect! Thanks so much for stopping by :)Ashley
Yessss. I had something like this at a restaurant always a year ago now and have been meaning to make them at home! These look awesome!!Becky Hardin
Thanks so much!Phi @ The Sweetphi Blog
I made these for Thanksgiving last year and they were amazing! They have been requested again this year so I'm totally putting them on my menu permanently :)Becky Hardin
LOVE THAT!!! And can't wait to see your cookbook girl!Christina
Hi! I know this post is a couple years old but I'm hoping you can answer a question. Do you think these could be prepared a day or two ahead, stored in the fridge and then baked just before serving? Thanks!Becky Hardin
Yes I think that would work fine! Have a Merry Christmas :)