Prosciutto wrapped dates are an elegant, easy appetizer: Medjool dates stuffed with creamy goat cheese, wrapped in prosciutto, and baked until the ham is crisp. With just three ingredients and about 10 minutes of cooking time, they’re perfect for parties or a special snack.
These little bites deliver the ideal salty-sweet contrast: crispy prosciutto outside, tender sweet date inside, and a tangy, creamy center of goat cheese. They taste sophisticated but are incredibly simple to prepare.
Serve warm from the oven at cocktail hours, holiday gatherings, or any time you want an impressive nibble. If you prefer a vegetable pairing, try prosciutto-wrapped asparagus as another quick idea.
Ingredients
- Prosciutto: Choose thin slices with a bit of fat at the edge so they crisp up nicely in the oven. If possible, buy from the deli so you can control slice thickness.
- Medjool dates: Use refrigerated Medjool dates, not dried. Their size and texture make them ideal for stuffing.
- Goat cheese (chevre): Use a soft, creamy goat cheese. You only need a small amount per date.
How to make prosciutto wrapped dates with goat cheese
Step 1: Pit the dates
Preheat oven to 375°F. Use a small paring knife to cut a lengthwise slit in each date, remove any stem, and gently pry out the pit.
Step 2: Stuff the dates
Spoon a small amount of goat cheese into each pitted date. Avoid overfilling so the cheese doesn’t run out while baking.
Step 3: Wrap with prosciutto
Cut each prosciutto slice in half lengthwise to make narrower strips. Wrap one strip around each stuffed date and place them on a parchment-lined baking sheet.
Step 4: Bake
Bake 10–12 minutes, until the prosciutto is crisp and the goat cheese just begins to ooze. Let cool a few minutes on the pan, then transfer to a serving plate.
Expert tips
- Don’t overfill: A small spoonful of goat cheese is enough—too much will spill during baking.
- Choose real prosciutto: Authentic Italian prosciutto has a richer flavor and more fat, which helps it crisp in the oven.
- Store dates properly: Medjool dates are best refrigerated in an airtight container and keep for several weeks.
Variations
- Serve cold: Skip the oven for a quick cold appetizer; secure prosciutto with a toothpick if needed.
- Try different cheeses: Blue cheese, Boursin, cream cheese, or a melty cheese like fontina or mozzarella all work well.
- Use Spanish ham: Jamon Iberico or Jamon Serrano add a Spanish twist—use high-quality cured ham with some fat for best results.
- Add a drizzle: Finish with honey or a balsamic glaze for extra balance between sweet and salty.
More quick appetizer recipes
These prosciutto-wrapped dates make a great addition to an appetizer spread alongside other simple Italian-inspired bites.
Quick facts
- Only 3 main ingredients: Medjool dates, prosciutto, goat cheese.
- Bakes in about 10–12 minutes.
- Easy to customize with different cheeses, hams, or a finishing drizzle.
- Perfect for cocktail parties and holiday gatherings.
Recipe
Prosciutto Wrapped Dates
Ingredients
- 12 Medjool dates
- 6 slices prosciutto
- ¼ cup goat cheese (may use slightly more or less depending on the date size)
Instructions
- Preheat oven to 375°F. Slice each date lengthwise, remove any stem, and pry out the pit.
- Spoon a small amount of goat cheese into each date. Don’t overfill.
- Cut each prosciutto slice in half lengthwise. Wrap a strip around each stuffed date and place on a parchment-lined baking sheet.
- Bake 10–12 minutes until prosciutto is crisp and cheese begins to ooze. Cool briefly on the pan, then serve.
Notes
- Don’t over-stuff: Excess cheese will spill while baking.
- Use quality prosciutto: A fatty edge crisps better and adds flavor.
- Store dates in the fridge: Medjool dates keep best refrigerated in an airtight container.
Nutrition (estimate)
Nutrition information is an estimate and not guaranteed.