A Delicious Date

Spring has sprung! It is that special time of year when we all come out of hibernation. For some, this can mean having more company over to soak in the new season. Start the evening off with a crisp white wine and goat cheese-stuffed dates.

cheese-stuffed dates with prosciutto
by Giada Di Laurentiis from Giada at Home

4 to 6 servings

¼ cup (2 ounces) goat cheese, at room temperature
¼ cup (2 ounces) mascarpone cheese, at room temperature
¼ cup finely chopped fresh basil leaves
Salt and freshly ground black pepper
16 Medjool dates (12 ounces)
8 thin slices prosciutto, halved lengthwise

Special equipment
16 toothpicks or cocktail picks

In a small bowl, mix together the cheeses and basil. Season with salt and pepper.

With a knife, make a lengthwise incision in each date. Gently open the dates slightly and remove the pits. Spoon about ½ teaspoon cheese mixture inside each one. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.