Cheese-Stuffed Dates with Crispy Prosciutto

Prep: 15 minutes; Cook: 13 minutes

Yield: 6 servings (serving size: 3 stuffed dates)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 121
  • Fat: 2.5g
  • Saturated fat: 1.2g
  • Protein: 5.4g
  • Carbohydrate: 21.5g
  • Fiber: 2g
  • Cholesterol: 12mg
  • Iron: 0.5mg
  • Sodium: 306mg
  • Calcium: 36mg


  • 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


  1. 1. Preheat oven to 450°.
  2. 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.
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