Cheese-Stuffed Dates with Prosciutto

I love food, and there are many things that I love, but at this time, it takes something special to really knock my socks off.  Maybe it's because I'm used to many flavors being put together and although I love them, they aren't "new."  But there are times...

And WOW - the socks come off!  Sweet dates with tangy cheese touching salty prosciutto - forget using these as appetizers!  Serve these bad boys as your main course!

Lets try to describe them in a way that makes your mouth water:  rich, sweet, sticky, salty, addictive...plus easy and fun to make.

The package will probably have extra dates but I found I had extra stuffing so it worked well and I used just a think stretch of proscuitto on each.  They were perfect.


Cheese-Stuffed Dates with Prosciutto (Recipe from Giada De Laurentiis)

    * 1/4 cup (2 ounces) goat cheese, at room temperature (If you have an aversion to goat cheese I believe cream cheese could be substituted successfully)
    * 1/4 cup (2 ounces) mascarpone cheese, at room temperature
    * 1/4 cup finely chopped fresh basil leaves
    * Kosher salt and freshly ground black pepper
    * 16 Medjool dates (12 ounces), pitted
    * 8 thin slices prosciutto, halved lengthwise
Special equipment: 16 toothpicks or cocktail picks

In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.

Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.

Arrange the stuffed dates on a platter and serve.