Prosciutto-Wrapped Dates
Medjool dates stuffed with creamy blue cheese, wrapped in salty prosciutto, and drizzled with honey.
- 24 piecesMedjool dates(pitted)
- 4 ozblue cheese(crumbled)
- 12 slicesprosciutto(halved lengthwise)
- 2 tbsphoney
- for garnishfresh thyme
- for finishingflaky sea salt
Dates can be stuffed and wrapped up to 1 day ahead. Refrigerate covered. Bake just before serving.
- 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2Carefully slice each date lengthwise and remove the pit if needed.
- 3Stuff each date with a small amount of blue cheese.
- 4Wrap each stuffed date with a half slice of prosciutto.
- 5Arrange on prepared baking sheet seam-side down.
- 6Bake for 10-12 minutes until prosciutto is crispy.
- 7Drizzle with honey, sprinkle with sea salt, and garnish with thyme.
The pairing of sweet dates with cured pork reflects a culinary tradition that spans the Mediterranean world, where both ingredients have been produced for thousands of years. Dates have been cultivated in the Middle East since at least 6000 BC, prized for their concentrated natural sweetness. Prosciutto — dry-cured Italian ham — has been produced in the Parma region of Emilia-Romagna for nearly 2,000 years, with Prosciutto di Parma carrying European Union Protected Designation of Origin status today. The contrasting combination of sweet dates and salty cured meat follows the sweet-savory balance central to Mediterranean appetizer traditions. The specific format of stuffing dates with cheese and wrapping them in prosciutto emerged as a popular party appetizer in the early 21st century, adapting the ancient pairing of dates and cured meat to modern cocktail party formats.