Prosciutto Wrapped Dates
These dates are a fan favorite at our house. They can easily be adapted for the oven or grill. For a vegetarian version or an after-dinner treat, omit the prosciutto and pepper flake and sprinkle with a bit of Maldon salt once they are done cooking.
Yield: 12 wrapped dates
Ingredients
12 Medjool dates
3 tablespoons mascarpone cheese
1 tablespoon plain Greek yogurt
Drizzle of honey
Pinch of red pepper flake (optional)
About 3-6 slices of prosciutto
Instructions
Carefully pit the dates by slicing along the top of each date from end to end and removing the pit. In a small bowl, combine the mascarpone cheese and yogurt and mix well. Add a drizzle of honey and pinch of red pepper (if using). Taking one date at a time, open the date by lightly pressing the ends of the date to open up the slice along the top (like a small change purse). Using a small spoon, place about a teaspoon (more or less, depending on the size of the date). You should be able to seal the date back up again without the filling squeezing out the top.
Cut the slices of prosciutto into quarters (once down the length of the slice, and once across each strip; if you’d like more prosciutto, then just cut the slices of prosciutto in half into long strips). Wrap each strip around a stuffed date. Make ahead: The dates can be stuffed and wrapped up to a day in advance. Store in the fridge until ready to heat.
Grill: Preheat the grill for direct heat. Grill the wrapped dates for approximately 5-10 minutes, until the prosciutto is crisped and the cheese and bubbly. Rotate the dates about halfway through the cooking time.
Bake: Preheat the oven to 400°F. Arrange the dates on a baking sheet and bake for about 5-10 minutes, until the prosciutto is crisped and the cheese is bubbly.
Transfer the cooked dates onto a platter and drizzle with a bit of honey, if desired. If you’re making a vegetarian version without the prosciutto, sprinkle the dates with a bit of Maldon salt (a large flaky salt). Allow the dates to cool slightly before serving.
