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
Scale
- 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