Prosciutto Wrapped Dates
If you’re looking for a truly effortless appetizer that tastes (and looks) straight out of a restaurant kitchen, these Prosciutto Wrapped Dates with Goat Cheese and Honey are it.
They’re the kind of small bite that instantly feels special — warm, sticky dates filled with creamy, tangy goat cheese, wrapped in delicate slices of salty prosciutto, then drizzled with golden honey. The flavor combination is pure magic: the sweetness of the date, the saltiness of the prosciutto, the creaminess of the cheese, and that final touch of honey that ties it all together.
What I love most is how simple these are to make. There’s no cooking required beyond a quick bake in the oven, yet the result feels like something you’d serve at a holiday dinner or a wine night with friends. And because prosciutto cooks faster than bacon, these appetizers come out perfectly crisp on the edges and slightly chewy in the middle — elegant, balanced, and just the right amount of indulgent.
Pro Tip: For the best flavor, always choose Medjool dates. They’re soft, plump, and caramel-like compared to other varieties. And let your goat cheese sit at room temperature for 10–15 minutes before stuffing — it will spread easily without tearing the dates.
Why You’ll Love These Prosciutto Wrapped Dates with Goat Cheese and Honey
There are endless reasons why this recipe deserves a spot on your go-to appetizer list, but here are a few that make it truly special:
- Elegant Yet Effortless: With just four main ingredients, you can create a gourmet appetizer that looks and tastes like it came from a five-star restaurant.
- The Perfect Flavor Balance: Sweet dates, tangy goat cheese, salty prosciutto, and warm honey come together for the ultimate sweet-meets-savory combo.
- Crowd-Pleasing Texture: The prosciutto crisps slightly as it bakes, while the goat cheese melts into the soft, jammy center of the date. Every bite is smooth, salty, creamy, and sweet all at once.
- Make-Ahead Friendly: These can be assembled the night before and baked just before guests arrive — an entertainer’s dream!
- Naturally Gluten-Free: A great option for guests with dietary restrictions, yet so flavorful that no one will ever guess.
Pro Tip: Serve these with a glass of sparkling wine or Champagne. The bubbles cut through the richness and highlight the honey’s floral notes beautifully.
Ingredients You’ll Need
You only need a handful of ingredients to make these show-stopping bites:
- Pitted Medjool Dates: Soft, sweet, and naturally caramel-like. They’re the perfect base for stuffing and wrapping.
- Goat Cheese: Creamy and slightly tangy, it balances the sweetness of the dates and the saltiness of the prosciutto.
- Prosciutto: Thinly sliced and slightly salty, it crisps up just enough in the oven and adds a beautiful contrast to the soft filling.
- Honey: A drizzle of warm honey right before serving enhances the flavors and gives the dates a gorgeous golden sheen.
- Toothpicks: Optional, but helpful to keep everything secure and easy to serve.
Optional Add-Ins:
- A toasted almond or pecan tucked inside for crunch.
- Balsamic glaze instead of honey for a deeper, tangier sweetness.
- Fresh thyme or rosemary sprinkled on top for a fragrant, herby finish.
Pro Tip: For best results, use room temperature goat cheese — it spreads easily into each date, making assembly a breeze.
Step-by-Step: How to Make Prosciutto Wrapped Dates with Goat Cheese and Honey
Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
Prep the Dates
Stuff with Goat Cheese
Using a small spoon or piping bag, fill each date with a bit of goat cheese. You can be generous — a creamy center is what makes these irresistible.
Wrap with Prosciutto
Cut the prosciutto slices in half lengthwise. Wrap each date with a strip of prosciutto, overlapping slightly so it seals itself as it bakes. Because prosciutto is thin, it will crisp lightly while still staying delicate.
Bake Until Golden
Arrange the wrapped dates seam-side down on the baking sheet. Bake for 10–12 minutes, or until the prosciutto darkens slightly and the goat cheese is just starting to melt.
Drizzle with Honey
Remove from the oven and immediately drizzle with warm honey. The residual heat will make the honey seep into the prosciutto and caramelize slightly.
Serve and Enjoy
Transfer to a serving platter, sprinkle with flaky sea salt or herbs if desired, and serve warm. The combination of warm honey, creamy cheese, and salty prosciutto is pure bliss.
Pro Tip: For perfectly even cooking, rotate your baking sheet halfway through. Prosciutto can cook faster on one side depending on your oven.
Tips & Variations
These prosciutto wrapped dates are elegant enough for holiday parties but flexible enough for casual entertaining. Here are my favorite ways to mix them up:
- Add Crunch: Slip a toasted almond, pecan, or even a pistachio inside each stuffed date before wrapping. It adds a little texture and a nutty depth that pairs beautifully with the honey.
- Play with Cheese: Goat cheese is a classic, but if you prefer something bolder, try blue cheese for a salty tang or herbed cream cheese for a milder bite. You can even mix in a touch of lemon zest or honey with your cheese for an extra layer of flavor.
- Use Hot Honey: For a sweet-and-spicy version, drizzle the dates with hot honey or chili-infused honey right out of the oven. The warmth wakes up the spice and adds a surprising kick.
- Add a Touch of Citrus: A small zest of orange or lemon on top of the honey drizzle adds brightness and a subtle contrast to the richness.
- Serve Them on a Board: Arrange them on a festive serving board with figs, grapes, cheeses, and nuts for a gorgeous appetizer spread that doubles as décor.
Pro Tip: If serving outdoors or at a long event, wait to drizzle the honey until right before guests arrive — it keeps the prosciutto crisp instead of sticky.
Make-Ahead, Storage & Reheating
These prosciutto wrapped dates are a host’s dream because they can be prepped in advance and reheated beautifully.
- Make-Ahead Tips – Assemble the stuffed and wrapped dates up to 24 hours ahead and refrigerate them on a parchment-lined tray. When ready to serve, bake as directed. The prosciutto will crisp right up and the goat cheese will melt to perfection.
- You can also freeze unbaked dates for up to a month. Just arrange them on a tray until solid, then transfer to an airtight container or freezer bag. When ready to bake, add a few extra minutes to the oven time — no need to thaw first!
- Storage After Baking – Let leftovers cool completely before storing in an airtight container. Keep in the fridge for up to 3 days. The honey glaze helps them stay moist while the prosciutto retains its saltiness and texture.
- Reheating Instructions– to reheat, place them in a 350°F oven for about 6–8 minutes. They’ll re-crisp beautifully, and the goat cheese will become soft and creamy again. Avoid microwaving, as it can make the prosciutto rubbery.
Pro Tip: If you want to make a big batch for entertaining, bake them in advance, then just warm them in the oven right before serving and drizzle with fresh honey to restore that glossy finish.
FAQs
Can I use another cheese besides goat cheese?
Yes! While goat cheese gives a lovely tang, blue cheese, Boursin, or cream cheese with herbs all work beautifully. If using blue cheese, start with a small amount — it has a strong flavor and can overpower the prosciutto.
Do I have to use Medjool dates?
Medjool dates are ideal because they’re naturally soft and caramel-like, but smaller Deglet Noor dates can work too. Just shorten the bake time slightly to prevent overcooking.
Does prosciutto get crispy in the oven?
It does — but not like bacon. It gets delicately crisp on the edges and stays tender and chewy in the center, which makes each bite buttery and rich. That’s part of what makes these so elegant.
Can I make these vegetarian?
You can! Simply omit the prosciutto and bake the goat cheese–stuffed dates for 8–10 minutes, then drizzle with honey. They’ll still be delicious — sweet, creamy, and beautifully simple.
What kind of honey works best?
A light, floral honey such as clover, wildflower, or orange blossom pairs wonderfully with the salty prosciutto. If you love spice, try hot honey. For something gourmet, drizzle with truffle honey for a luxurious twist.
Can I serve these at room temperature?
Yes! They’re delicious warm or at room temperature, which makes them perfect for parties and grazing boards. Just remember to drizzle with honey shortly before serving for that shiny, fresh finish.
You’ll Also Love These Easy Appetizers
If you loved these prosciutto wrapped dates with goat cheese and honey, you’ll adore these other crowd-pleasing bites:
- Christmas Tree Cheese Bites — adorable, cheesy bites that are holiday-ready and easy to prep ahead.
- Candied Bacon Crackers — sweet, crunchy bacon bites perfect for snacking or appetizer boards.
- Brown Sugar Bacon Wrapped Smokies — smoky, sticky, and irresistible — a game-day favorite.
- Pesto Puff Pastry Trees — festive, flaky puff pastry appetizers perfect for holiday parties.
Prosciutto Wrapped Dates
Ingredients
- 24 Medjool dates pitted
- 4 oz goat cheese softened
- 12 slices prosciutto cut lengthwise into thin ribbons
- 2 Tbsp honey plus more for drizzling
- Optional: toasted almonds or pecans for stuffing
- Optional: flaky sea salt fresh thyme, or rosemary for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper (or set a wire rack on top for extra crisp edges).
- Inspect the pitted dates; if they’re not already slit, make a small lengthwise slit to form a pocket.
- Fill each date with about 1 teaspoon of goat cheese. Add a toasted nut if desired, then gently close.
- Wrap each stuffed date with a thin ribbon of prosciutto, slightly overlapping as you go. Place seam-side down on the prepared pan.
- Bake for 10–12 minutes, rotating the sheet halfway through, until prosciutto is lightly crisp and goat cheese is warmed through.
- Drizzle immediately with warm honey, rest 5 minutes, and finish with flaky sea salt or fresh herbs before serving.
