Prosciutto Wrapped Dates
These Prosciutto Wrapped Dates with Goat Cheese and Honey are the ultimate sweet-and-salty appetizer. Soft Medjool dates are filled with tangy goat cheese, wrapped in delicate prosciutto, baked until just crisp, and finished with a warm drizzle of golden honey. They’re elegant, easy, and guaranteed to disappear fast at any gathering — from cozy dinner parties to holiday celebrations.
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.
Notes
Make Ahead: Assemble up to 24 hours before baking; store covered in the refrigerator.
Reheat: Bake leftovers at 350°F for 6–8 minutes to re-crisp. Avoid microwaving.
Air Fryer Option: Cook at 390°F for 7–9 minutes, turning once.
Flavor Twist: Try hot honey, truffle honey, or a balsamic reduction for a gourmet spin.
Presentation Tip: Serve on a wooden board with grapes, nuts, and extra honey for dipping — it makes a beautiful holiday spread.