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.

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.