Recipe: Prosciutto-Wrapped Dates Stuffed with Gorgonzola

If you’ve never tried dried dates, I don’t blame you. These suckers are ugly. (I’ll omit all of the unappetizing things my family compared their likeness too, but you’ve got an imagination.)

That being said – Once you get over the fact that they resemble a 6-legged creature that should be skittering across your kitchen floor, and stuff them with cheese and wrap them in the greatest of all pork products, they are damn good.

The harmony created by the sweetness of the date, the tang of the blue cheese, and the saltiness of the prosciutto will ensure that these are the first appetizers to be gobbled up at your next gathering. But since there’s no measuring involved and just 3 ingredients, it’s just as easy to pop 6 or 7 of these warm, savory little bites in the oven while you’re waiting for dinner to finish cooking.

Note: There’s quite a bit of debate over whether blue cheese is 100% gluten free or not. I’ve found that it doesn’t bother me so I eat it on occasion, but if you’re more sensitive you can go ahead and substitute goat cheese.

Ingredients (allot 3-4 dates per person)

Dried dates, preferably Medjool (can use smaller ones, they'll just be harder to stuff)

Blue cheese, such as Gorgonzola or Roquefort (can substitute goat cheese)

Prosciutto, cut into strips

Recipe

Preheat the oven to 350 degrees and line a baking sheet with foil.

Using a paring knife, make a slit from the top of the date to about halfway down. Do not cut all the way through the other side of the fruit. Use your fingers to pull out the pit. Push a small chunk of cheese into the middle of the date, and pinch the opening back together (doesn’t have to close all the way). Wrap the date with a strip of prosciutto, and place on the foil-lined baking sheet.

Repeat the above process with as many dates as you please.

Bake for 10-15 minutes, until cheese starts to ooze and prosciutto is crisp.

Serve warm.