Cheese-Stuffed Dates with Crispy Prosciutto

recipe

Prep: 15 minutes; Cook: 13 minutes

Yield:

6 servings (serving size: 3 stuffed dates)

Recipe from

Oxmoor House

Nutritional Information

Calories 121
Fat 2.5 g
Satfat 1.2 g
Protein 5.4 g
Carbohydrate 21.5 g
Fiber 2 g
Cholesterol 12 mg
Iron 0.5 mg
Sodium 306 mg
Calcium 36 mg

Ingredients

18 whole pitted dates
18 (1 x 1/4-inch) pieces ricotta salata, Parmigiano-Reggiano, or feta cheese (about 1 ounce)
6 very thin slices prosciutto (about 3 ounces), cut lengthwise into thirds

Preparation

1. Preheat oven to 450°.

2. Stuff each date with 1 piece of cheese, filling the hole left by the pit. Wrap each date with a strip of prosciutto. Place wrapped dates on a baking sheet. Bake at 450° for 13 minutes or until prosciutto is crisp and cheese just begins to ooze. Serve warm or at room temperature.

Note:

Katherine Cobbs,

Oxmoor House Healthy Eating Collection

June 2006
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