Who doesn’t need a recipe for a quick, delicious crowd pleasing appetizer? These little morsels fit the bill on all counts. They are fast and easy to prepare, can be made in advance and are easy to serve as they can just be popped into ones mouth-over and over again! My suggestion is to double the recipe and I assure you, there will not be left overs!
The perfect blend of sweet and savory, one bite into the crispy, salty outer layer of prosciutto unveils the sweet and chewy date which leads to the lemony cream from inside spilling onto your tongue-an explosion of flavors attacks your mouth and you need more! Hurry into the kitchen. Make these delicious morsels. Eat them. Love them. Make more!
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Lemon Mascarpone Stuffed Dates
- Total Time: 16 minutes
- Yield: 12 stuffed dates 1x
Description
Delectable dates are stuffed with a mix of mascarpone cheese, lemon zest, and honey, then wrapped in prosciutto and cooked to a crisp. Bet you can’t eat just one!
Ingredients
- 2 tbsp (30 ml) mascarpone cheese or cream cheese
- 1 tsp fresh lemon juice
- 1/2 tsp honey
- Pinch of finely grated lemon zest
- Salt and freshly ground pepper, to taste
- 12 large Medjool dates
- 6 paper-thin slices of prosciutto, halved lengthwise
Instructions
- Preheat the oven to 400°F (204°C).
- In a small bowl, combine the mascarpone cheese, lemon juice, honey, and lemon zest. Season with salt and freshly ground pepper to taste.
- Make a slit in each date and remove the pit.
- Carefully fill each date with the mascarpone mixture using a small spoon or a piping bag.
- Wrap each stuffed date with a half slice of prosciutto, ensuring the cheese filling is completely enclosed.
- Place the wrapped dates on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 8-10 minutes, or until the prosciutto is crispy and golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
- These stuffed dates can be made in advance and stored in the refrigerator until ready to bake.
- For a vegetarian version, omit the prosciutto.
- Double the recipe for larger gatherings, as they are sure to be a hit.
- Prep Time: 6 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed date
- Calories: 80
- Sugar: 10
- Sodium: 100
- Fat: 3
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
- Cholesterol: 5
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Frequently Asked Questions
Can I make these ahead of time?
Yes — the article specifically highlights this as a selling point, and the notes confirm it: stuff the Medjool dates with the mascarpone-lemon-honey mixture and wrap them in prosciutto, then refrigerate until ready to bake. Bake at 400°F (204°C) for 8–10 minutes right before serving.
What type of dates should I use?
The recipe specifies 12 large Medjool dates — these are the large, soft, caramel-sweet variety ideal for stuffing because they have a generous cavity once the pit is removed and hold their shape during the 8–10 minute bake without drying out.
Can I make a vegetarian version?
Yes — the notes explicitly suggest omitting the prosciutto for a vegetarian option. The mascarpone filling with lemon juice, honey, and lemon zest is flavorful enough on its own; the stuffed dates can be baked as-is or served chilled without the prosciutto wrapper.
