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Cheese-Stuffed Dates with Prosciutto

  • Preparation Time8 mins
  • Serves4
  • DifficultyEasy
60g goat's cheese, room temperature
60g mascarpone cheese, room temperature
10g finely chopped fresh basil leaves
Salt and freshly ground black pepper
16 Medjool dates (340g), pitted
8 thin slices prosciutto, halved lengthwise
In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.

Gently pull the dates apart and stuff with about half a teaspoon of the cheese mixture. Close the dates around the filling.

Wrap a piece of prosciutto around each date and secure with a toothpick. Arrange the stuffed dates on a platter and serve.

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