Saga-Stuffed Dates Wrapped in Prosciutto
Cookbook
The I Love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends
Published by Clarkson Potter
NotesTiming is Everything:
The dates can be fully assembled one day ahead and kept refrigerated, well covered. For best flavor and texture, remove from the refrigerator 30 minutes to 1 hour before serving.
32 Pieces (recipe may be halved)
CostModerate
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
OccasionBuffet, Cocktail Party, game day
Recipe Courseantipasto/mezze, hors d'oeuvre
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturechewy, creamy, rich, salty, savory, sweet
Ingredients
- 1/3 cup Saga Blue cheese, rind removed and the cheese brought to room temperature
- ¼ cup whipped cream cheese, at room temperature
- Freshly ground black pepper to taste
- 16 large, best-quality dried dates
- ¾ to 1 pound thinly sliced prosciutto
Instructions
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Slit each date lengthwise and remove the pit. Slice each date into two equal lengthwise pieces. Combine the Saga Blue and cream cheese, and season with black pepper. Use a small spreader to fill each date half with the cheese, spreading it out flush with rim of the fruit.
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Trim off any excess fat from each piece of prosciutto using kitchen scissors. If the slices are very long, cut them in half widthwise. Lay a stuffed date at one end of a slice of prosciutto and roll it up, enclosing it completely. Place in a single layer on a serving platter.
2004 by Lauren Groveman
