10 whole Medjool dates
25 g (1 tablespoon) chèvre (goat cheese)
25 g (1 tablespoon) cream cheese
10 ml (2 teaspoons) Patience Fruit & Co Dried Sliced Cranberries No Added Sugar
5 ml (1 teaspoon) fresh rosemary, finely chopped
40 g thinly sliced prosciutto
Cooking time 20 minutes Portions 10 to 15 morsels
The holidays may be over technically, but who says we can’t keep on enjoying life?
We proudly present our recipe for dates stuffed with cheese, cranberries and rosemary, all rolled up in prosciutto. Since dates are naturally sweet, we decided to use our no-added-sugar cranberries in this recipe to add a tangy touch that takes the dish to a whole new level. It’s perfect at cocktail time or alongside a cheese plate or veggie platter.
Preheat oven to 180°C (350°F).
Cut each date in half length-wise so you have a total of 20 halves. Remove pits.
Mix goat cheese, cream cheese, cranberries and rosemary in a small bowl. Fill each date half with 1 ml (1/4 teaspoon) of the cheese mixture.
Cut prosciutto into long strips about 1 cm (1/3 in) wide. Put dates back together by rolling a strip of prosciutto around each date.
Place on baking sheet and bake for 20 minutes. Dates are ready to serve when they’re heated through and soft to the touch.
The dates can be prepared in advance and placed on a baking sheet. You could even freeze them, actually. Just pop them into the oven for about 20 minutes at 350 °F.
In this recipe
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