Hello friends! I hope your week is off to a great start and I certainly hope your holiday weekend was well spent. I spent time at home doing what I love most by working on the blog, editing some exciting projects, and coming up with creative concepts and design for some future collaborations in the works. I also took a day off to explore and relax by going to the coast. You can always follow my adventures on Instagram as I post at least once a day! You’re welcome to check out my venture to the ocean by taking a peek there.
So I’m excited to share this recipe for Prosciutto Wrapped Dates Stuffed With Goat Cheese In Cumin Honey with you this week! Why you may ask? Because they’re an impressive, delicious, and easy recipe to prepare, and in my mind, that’s always a winning combination.
In just a few easy steps, you can have a delicious appetizer ready to serve to guests at your next gathering or work party. The combinations of the saltiness of the prosciutto, the sweetness of the honey, and the interest of the cumin is a really nice combination.
Prosciutto wrapped dates stuffed with goat cheese in cumin curry honey
Serves 3 as an appetizer (2 per)
6 Medjool Dates, organic, pitted
¼ c. Goat cheese ( I used Capricho De Cabra Mitica )
3 large slices prosciutto
¼ c. Honey
¼ t. Cumin
¼ t. Curry
For the honey mixture, in small bowl, warm honey. Stir in spices and set aside. Carefully pull open pitted dates, ensuring they don’t open and detach from the half. Stuff the dates carefully with goat cheese, approximately 2 teaspoons per date depending on the size.
Wrap with prosciutto by cutting a 1-2 inch thick strip and wrapping 3-4 times around the date.
Place stuffed dates on a piece of parchment paper on a baking sheet. Drizzle a light amount of honey mixture over the dates. Place sheet in oven and bake at 400 degrees for 12-15 minutes or until prosciutto is lightly browned and dates are sizzling. Don’t over cook or you’ll burn the honey.
Place on serving dish and drizzle with honey to finish. Serve immediately