Prosciutto Wrapped Goat Cheese Stuffed Dates are the perfect last minute appetizer that guests can nosh on while you get the rest of the food on the table.
I made these little nibbles for the book signing party at my house last month as a last minute thought. I’m horrible at gauging how much food to make for parties and usually err on the side of having too much. I’m so glad I made these because everyone was hungry when they got to our house.
Chef Bill Kaliff of Festivities (a local catering company) made these at a recent chef demo at Lillian August, a furniture store that has its own cafe. Chef Kaliff was putting on a series of cooking demonstrations for free, including one on bite-size appetizers and another on stationary appetizers. I got a lot of great ideas from going to his demos, including these super easy bite-size appetizers. The reduced balsamic glaze definitely makes these morsels stand out and makes a nice visual presentation on the platter.
You can use dried figs and apricots too, but I couldn’t find any good figs, so I hunted down some Medjool dates. They weren’t easy to find either but I finally spotted some at Trader Joe’s. Medjool dates are large and easy to pit and stuff.
I wish I had doubled the recipe for our cocktail party – these Prosciutto Wrapped Goat Stuffed Dates were gone in no time!
Prosciutto Wrapped Goat Cheese Stuffed Dates with Balsamic Vinegar Glaze
- 20 Medjool dates
- 1 small log goat cheese
- 10 slices thin prosciutto
- 1/2 cup balsamic vinegar
- pomegranate seeds for garnish
Pit Medjool dates by making a slice down one side of the date and pulling the pit out. Using a small spoon, scoop a little goat cheese and stuff each date. Cut each slice of prosciutto in half lengthwise. Roll stuffed date in prosciutto, starting at one end.
Place balsamic vinegar in a small saute pan over medium heat. Let it reduce until slightly thickened (watch carefully so it doesn't over thicken and burn). Remove from heat and drizzle on serving platter with a spoon. Lay stuffed dates on platter.