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These easy-to-make stuffed dates are one of our favorite no-cook appetizers and they always make a big hit with guests. You only need a few minutes to prepare them, and because they can be made ahead, they’re the perfect choice for fuss-free entertaining.
Notes From the MGC Kitchen
The flavor combination of this bite-sized appetizer is nothing short of addictive. The saltiness of the prosciutto combined with the filling of cream cheese, fresh basil, and orange zest balances out the caramel-like sweetness of the dates to create the perfect bite. We recommend allowing for two per person, but after you taste them, you may want to up the ante!
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- DATES: You’ll want to buy Medjool dates for this recipe because their generous size makes them so easy to fill. When they’re fresh, Medjool dates should appear plump, shiny, and moist, with a slightly wrinkled skin. Avoid dates that look dry, shriveled, or have crystalized sugar on the surface.
- CREAM CHEESE: Either regular or reduced-fat cream cheese is fine for this recipe.
- BASIL: Fresh basil is a must for this appetizer dish. The flavor can’t be replicated with the dried version.
- ORANGE ZEST: Fresh orange zest is also essential to the flavor of our stuffed dates. We recommend buying organic oranges if you can.
- PROSCIUTTO: Thin-sliced prosciutto is the finishing touch for these bite-sized treats. If possible, buy freshly sliced from the deli counter for the best flavor. If you buy pre-packaged, look for a brand with minimal ingredients.
How To Make Cream Cheese Stuffed Dates
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PIT THE DATES: Using a paring knife, slit each date lengthwise on one side only (do not cut all the way through). Use the tip of your knife to carefully remove the pit.
PREPARE THE PROSCIUTTO: Cut the prosciutto slices in half lengthwise to make 12 strips.
MAKE THE FILLING: Combine the softened cream cheese, orange zest, and basil in a small bowl.
FILL AND WRAP THE DATES: Spoon about 1 teaspoon of the cream cheese mixture into the center of each date. Wrap a strip of prosciutto around each date and arrange them on a serving platter.
Make Ahead Instructions
This recipe can be completed in advance, covered tightly with plastic wrap and refrigerated for up to 24 hours. Remove from the refrigerator 1 hour before serving for the dates to come to room temperature.
How to Make a Chiffonade of Basil
The term chiffonade refers to the technique of slicing leafy herbs or greens into thin shreds.
- STACK THE LEAVES: Gather a few basil leaves and stack them, starting with the largest leaves on the bottom.
- ROLL THE LEAVES: Roll the stack tightly into a cylinder.
- SLICE THINLY: Use a sharp knife to slice the roll into thin ribbons.
More Easy, No-Cook Appetizers
Here are some more easy, no-cook appetizer recipes that will help you put out a delicious, beautiful spread for your guests with a minimal amount of time and effort.
- Smoked Salmon and Cucumber Bites (fresh-flavored with lemon and dill)
- Caprese Salad Skewers (fresh mozzarella, sweet tomatoes, and basil)
- Fig and Goat Cheese Bites (sweet and creamy in one bite)
- Prosciutto-Wrapped Melon (deliciously savory and sweet)
Cream Cheese Stuffed Dates Wrapped In Prosciutto
Ingredients
- 12 Medjool dates
- 6 slices prosciutto
- 3 ounces cream cheese, softened
- 2 teaspoons freshly grated orange zest
- 1 tablespoon chiffonade of fresh basil, (see notes)
Instructions
- Using a paring knife, slit each date lengthwise on one side only (do not cut all the way through). Use the tip of your knife to carefully remove the pit.
- Cut the prosciutto slices in half lengthwise to make 12 strips.
- Combine the softened cream cheese, orange zest, and basil in a small bowl.
- Spoon about 1 teaspoon of the cream cheese mixture into the center of each date.
- Wrap each date with a strip of prosciutto and arrange on a serving platter.
Notes
How to Make a Chiffonade of Basil
The term chiffonade refers to the technique of slicing leafy herbs or greens into thin shreds.- Stack the Leaves: Gather a few basil leaves and stack them, starting with the largest leaves on the bottom.
- Roll the Leaves: Roll the stack tightly into a cylinder.
- Slice Thinly: Use a sharp knife to slice the roll into thin ribbons.
Make Ahead Instructions
This recipe can be completed in advance, covered tightly with plastic wrap and refrigerated for up to 24 hours. Remove from the refrigerator 1 hour before serving for the dates to come to room temperature.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These sound really good to me. Can you use dried basil though?
Hi Eleana,
You could use dried basil, but you need to cut the quantity back to 1 teaspoon instead of 1 tablespoon. I do recommend fresh for best flavor though.
Made this for my friends at book club and everybody liked it.