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Prosciutto Wrapped Dates. The perfect little bite.
I was first introduced to the bacon wrapped date by my brother when he was on a Crossfit-inspired paleo diet. We took dates, wrapped each with a slice of bacon, cooked it then served it. They were yummy. I then had them next at Ox & Angela, a Spanish restaurant here in Calgary. Their version is stuffed with cheese and walnuts, wrapped in serrano ham and then topped with a pomegranate balsamic drizzle. This variety was even yummier. I’ve since seen and tried many different types of this appetizer.
I’ve since seen and tried many different types of this appetizer. Wrapped in bacon, prosciutto wrapped, stuffed with both cheese and nuts, just nuts or just cheese, different cheeses and nuts, drizzle and no drizzle.
After much trial, I’ve settled on a theme I prefer, and will talk a little about the variations I enjoy most.
Prosciutto Wrapped Dates
Yield: 20 dates
Prep Time: 10 minutes | Cooking Time: 15 minutes
20 whole pitted dates
Proscuitto – 5 slices, each split into 4 pieces (you could use bacon if you prefer a thicker texture)
Balsamic Reduction for topping
Filling for 20 dates (If filling, I like a piece of grizzly gouda and pistachio in each, but any cheese or nut will work, or even try plain with no filling)
Topping for 20 dates (If leaving unstuffed, but still want to dress these up, I’ve topped with shredded parmesan, toasted walnuts and some sea salt)