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+ servings

Prosciutto Wrapped Goat Cheese Stuffed Dates with Balsamic Vinegar Glaze

Servings 20 stuffed dates


  • 20 Medjool dates
  • 1 small log goat cheese
  • 10 slices thin prosciutto
  • 1/2 cup balsamic vinegar
  • pomegranate seeds for garnish


  1. 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.
  2. 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.