Crispy Prosciutto-Wrapped Dates
Ingredients
- 12 dates
- 12 small pieces Parmigiano-Reggiano cheese
- 24 drops balsamic vinegar (optional)
- 3 ounces prosciutto (we used Volpi)
Instructions
- Heat oven to 400º. Cut a small slit lengthwise in the top of each date and remove the pit. Insert the piece of cheese and drizzle with a drop or two of artisanal balsamic vinegar. Close dates. Divide the prosciutto into 12 pieces. Wrap each date in prosciutto and place dates seam side down on a cooking sheet or baking dish. Roast for 4-5 minutes, turn and roast for another 3-4 minutes or until prosciutto is crispy. Let cool for 5-10 minutes before serving. (NOTE: the dates will be very hot since they are practically molten sugar so you must cool them off a bit before serving no matter how tempted you are to try them right away). You can skewer the date bundles with small picks for ease of serving if desired.
Notes
These delightful cocktail party bites have long been one of my favorite go-to recipes for easy entertaining. I use local Black Sphinx dates, but Medjools or any other dried dates you have access to will do. Parmigiano-Reggiano provides additional “savouryness”, but feel free to substitute your favorite dairy or vegan cheese.
