Herb Goat Cheese Stuffed Dates Wrapped in Prosciutto

Since my future family-in-law is Italian, I have been brushing up on my Italian cooking skills! These Herb Goat Cheese Stuffed Dates Wrapped in Prosciutto make a great Italian appetizer. Maybe an Italian Easter?!!

They look so pretty and classy lined up on a white serving dish!  You can serve these cold or roast them in the oven for a gooey sweet texture.  Drizzle a little honey on the top for a little more sweet and to add a little moisture.

Herb Goat Cheese Stuffed Dates Wrapped in Prosciutto

makes 6
10 mins 

A very quick and delicious appetizer!

• 16 Medjool dates {12 ounces}
• 1/2 cup goat cheese
• 1/4 cup herbs of choosing {basil and sage work well}
• sea salt + pepper
• 8-16 thin slices of prosciutto
• honey to top {if desired}

Prep: Pit dates. Finely chop fresh herbs. Set cheese out to soften.

Mix chopped herbs and cheese with a fork. Season with ground sea salt and pepper to taste. Fill each date with 3/4 of a teaspoon of cheese mix, close, and wrap with 1/2 - a full slice of prosciutto (I used a 1/2, and I felt like it could use a little more). Drizzle with honey if desired to serve.

Also if desired these can be baked at 375 for 15-20 minutes or until the prosciutto starts to brown and the dates begin to carmelize. Baking gives these a gooey melty texture.

Adapted from Food Network.