Prosciutto Wrapped Stuffed Dates Recipe

A Sweet and Salty Surprise

Let me tell you about these little bites. They are sweet, salty, and creamy all at once. My grandson calls them “flavor bombs.” I still laugh at that. They look fancy but are so simple to make. You just need a few good things.

This matters because good food brings people together. It does not need to be complicated. A plate of these makes everyone feel special. What is your favorite “fancy” snack to share with friends?

The Cheese Filling Secret

The heart of this treat is the cheese mix. Goat cheese is tangy. Mascarpone is smooth and rich. Together they are perfect. You add fresh basil for a little garden smell. A pinch of red pepper gives a tiny kick.

Mix it all in a bowl. Doesn’t that smell amazing? The fun part is stuffing the dates. Use a small spoon. Be gentle so they don’t tear. *Fun fact: Dates are one of the oldest cultivated fruits. People have loved them for thousands of years!*

My First Time Making Them

I first made these for a neighbor’s party. I was so nervous. What if they were too strange? But a funny thing happened. The plate was empty in five minutes. Everyone asked for the recipe.

That taught me a lesson. Do not be afraid to try new flavors. Simple ingredients can create magic. Have you ever tried a new food that surprised you?

The Perfect Wrap

Now for the prosciutto. It is a thin, salty ham. You cut the slices into long strips. Then you wrap one around each stuffed date. It looks like a little present. The saltiness balances the sweet date so well.

This step matters. The prosciutto adds a crispy texture when you bite in. It holds everything together. It makes the flavor complete. Do you prefer sweet snacks or salty snacks more?

Your Final Touches

Arrange your little presents on a plate. Drizzle them with good olive oil. It adds a fruity taste. Then sprinkle on black pepper, flaky salt, and more basil. This makes them shine.

These touches show you care. Food made with love always tastes better. Now they are ready. Share them with someone you like. Watch their face light up with the first bite.

Ingredients:

Ingredient	Amount	Notes
large pitted dates	28
goat cheese	¼ cup
mascarpone cheese	¼ cup
fresh basil	¼ cup	thinly sliced
salt & pepper	pinch
red pepper flakes	pinch
prosciutto	6 pieces	each cut into 5 slices lengthwise
good quality olive oil		for serving (optional)
freshly cracked black pepper		for serving (optional)
flaky sea salt		for serving (optional)
thinly sliced basil		for serving (optional)

My Little Magic Trick: Stuffed Dates

Hello, my dear. Come sit with me in the kitchen. I want to show you a little magic trick. We are making my prosciutto-wrapped dates. They look so fancy, don’t they? But they are so simple. They are sweet, salty, and creamy all at once. I first had these at my friend Rosa’s party. I begged her for the secret. Now I will share it with you. Let’s make some magic together.

Step 1: Let’s make our creamy filling. Get a medium bowl. Add the goat cheese and mascarpone. They are like best friends. Now, chop your fresh basil. That green smell is summer in a bowl. Add a pinch of salt, pepper, and red pepper flakes. Mix it all until it’s smooth and green. (Hard-learned tip: Let your cheeses sit out for 15 minutes first. Cold cheese is too hard to mix!).

Step 2: Now, take your dates. They should be pitted, like little brown pockets. Make a small cut along the top of each one. Be gentle. Use a small spoon to fill each date with our cheese mixture. Don’t be shy, stuff them full! I still laugh at that time I overstuffed one. It popped like a balloon. What’s your favorite sweet and salty combo? Share below!

Step 3: Time for the final wrap. Your prosciutto is like a salty, thin blanket. Wrap one slice around each stuffed date. It doesn’t have to be perfect. The prosciutto will stick to itself. See? Now they look like little presents. Arrange them on a pretty plate. This is the fun part. You are an artist now.

Step 4: The finishing touches make them sing. Drizzle a little good olive oil over the top. Doesn’t that smell amazing? Sprinkle on some cracked pepper, flaky salt, and more basil. Now they are ready. Serve them right away. Watch how quickly they disappear at your table. I promise you, they will.

Cook Time: No cook time!
Total Time: 20 minutes
Yield: 28 pieces
Category: Appetizer, Snack

Three Fun Twists to Try

Once you know the basic trick, you can play. Here are three of my favorite ways to change it up. Which one would you try first? Comment below!

The Nutty One: Tuck one almond or pecan inside the date before you add the cheese. It gives a wonderful crunch.

The Sweet & Smoky One: Skip the prosciutto. Wrap your date with a thin slice of smoked turkey instead. It’s a lighter taste.

The Zesty Lemon One: Add a tiny bit of lemon zest to the cheese filling. It makes everything taste brighter and happy.

Serving Them with Style

These little dates are perfect for sharing. Put them on a big wooden board with some nuts and grapes. For a pretty plate, lay them on a bed of fresh arugula. The green looks so lovely. To drink, I have two ideas. A chilled glass of crisp white wine is nice for grown-ups. For everyone, sparkling apple cider with a cinnamon stick is perfect. Which would you choose tonight?

Keeping Your Stuffed Dates Happy

These little bites are best fresh. But you can make them ahead. Just store them in the fridge for a day. Cover the platter tightly with plastic wrap.

I do not recommend freezing them. The dates get too mushy when they thaw. The cheese texture changes, too. I learned this the hard way once for a big party.

No reheating is needed. They taste great at room temperature. Let them sit out for 15 minutes before serving. This brings out the flavors beautifully.

You can stuff the dates a few hours early. Wait to wrap them in prosciutto until you are ready. This keeps the meat from getting soggy. Have you ever tried storing it this way? Share below!

Planning ahead matters. It takes the stress out of having guests. You get to enjoy your own party. That is the whole point of good food.

Simple Fixes for Common Hiccups

First, your dates might be hard to stuff. If they are dry, soak them in warm water for 5 minutes. Pat them completely dry before filling. This makes them soft and plump.

Second, the prosciutto might not stick. Make sure your hands are dry when wrapping. The cheese filling can be a bit slippery. I remember my first batch unraveling on the plate!

Third, the flavor might seem flat. Always taste your cheese mixture first. Add another pinch of salt if needed. This little step makes a huge difference.

Getting the salt right builds your cooking confidence. It means you trust your own taste. And fixing small problems helps you enjoy the process. Which of these problems have you run into before?

Your Questions, Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Just check your labels to be safe.

Q: Can I make these ahead? A: Absolutely. Stuff the dates a few hours early. Wrap them in prosciutto right before serving.

Q: What if I don’t like goat cheese? A: Use all mascarpone. Or try cream cheese. The recipe is very forgiving.

Q: Can I double the recipe? A: You sure can. It is perfect for a crowd. Just mix in a bigger bowl.

Q: Are the red pepper flakes important? A: They add a nice little kick. But you can leave them out. It is your kitchen. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these. They always remind me of happy gatherings. Food is best when shared with people you love.

I would love to see your creation. Show me your beautiful platter. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!

*Fun fact: Dates are one of the oldest cultivated fruits. People have been enjoying them for thousands of years!* Now you are part of that tasty history.

Happy cooking!
—Lena Morales.