Cream Cheese Stuffed Dates Wrapped In Prosciutto
These cream cheese-stuffed dates are an easy, no-cook appetizer. Flavored with fresh basil and orange zest and wrapped in prosciutto for a savory finishing touch they're sure to be a favorite with guests.
Servings: 6 servings
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
Calories: 216 | Total Fat: 8g | Cholesterol: 20mg | Sodium: 98mg | Carbohydrates: 37g | Fiber: 3g | Sugar: 32g | Protein: 3g