This weekend my family got together to celebrate my father’s birthday. I come from a family of cooks and as my contribution to the meal, I brought a couple of appetizers. I wanted to do something a little special and my mind went right to stuffed, wrapped dates. After skimming around the internet looking for recipes, I decided to take some bits and pieces from each one and make my own.

Some recipes choose to wrap the dates in bacon, other opt for prosciutto. I chose the latter, but I can certainly understand why bacon is a popular option. Dates tend to be on the large side and bacon is a bit more substantial than the more delicate prosciutto. Tossing them in the oven makes the bacon nice and crispy too. I left my dates uncooked. Of course, nothing is stopping you from baking the prosciutto wrapped dates, either.

There are also many different cheeses that are used for stuffing: ricotta, cream cheese, and blue cheese are popular options. I went with goat cheese, one of my favorites. In order to add some crunch, I also added some slivered almonds.

This was a popular and pretty easy appetizer, but it was not cheap. Nice prosciutto always costs a little more, even when not used in large quantities. Ditto for the dried dates. This certainly isn’t the type of appetizer that you would bring to every party you’re invited to, but for an appreciative and discerning crowd, I think it’s well worth the cost.

Prosciutto Wrapped Dates

Ingredients:

• 18 dried Medjool dates
• 9 pieces of thinly sliced prosciutto
• 1 log of goat cheese
• slivered almonds

If the dates are not pitted, slice them down the middle and remove the pit. Slice each piece of prosciutto in half, lengthwise. Open each date and place approximately a teaspoon of goat cheese inside (the size of the date will really dictate how much cheese will fit). Add four to five slivered almonds to the cheese and close the date. Wrap the date in prosciutto and spear with a toothpick. Refrigerate until ready to serve.