Prosciutto Wrapped Dates. The perfect little bite.
I was first introduced to the bacon wrapped date by my brother when he was on a Crossfit-inspired paleo diet. We took dates, wrapped each with a slice of bacon, cooked it then served it. They were yummy. I then had them next at Ox & Angela, a Spanish restaurant here in Calgary. Their version is stuffed with cheese and walnuts, wrapped in serrano ham and then topped with a pomegranate balsamic drizzle. This variety was even yummier. I’ve since seen and tried many different types of this appetizer.
I’ve since seen and tried many different types of this appetizer. Wrapped in bacon, prosciutto wrapped, stuffed with both cheese and nuts, just nuts or just cheese, different cheeses and nuts, drizzle and no drizzle.
Prosciutto Wrapped Dates
Yield: 20 dates
Prep Time: 10 minutes | Cooking Time: 15 minutes
20 whole pitted dates
Proscuitto – 5 slices, each split into 4 pieces (you could use bacon if you prefer a thicker texture)
Balsamic Reduction for topping
Filling for 20 dates (If filling, I like a piece of grizzly gouda and pistachio in each, but any cheese or nut will work, or even try plain with no filling)
Topping for 20 dates (If leaving unstuffed, but still want to dress these up, I’ve topped with shredded parmesan, toasted walnuts and some sea salt)
- Preheat oven to 375 degrees F.
- If filling, cut a small slice into each date and stuff your chosen ingredients inside.
- Wrap each date with a slice of prosciutto.
- Spread evenly out on a greased baking tray, being sure to leave space between each.
- Cook for 15 – 20 minutes. They’re done when the prosciutto (or bacon) is crispy – not burned.
- Place on a serving dish. If choosing to dress up the presentation with a topping, sprinkle your cheese and/or nuts on now.
- Finish by drizzle the balsamic reduction.
- Serve while warm. Enjoy!