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Recipe Detail Page
Stuffed Dates
Winter 2006
For this recipe, you must use a good quality cream cheese. Stuff the dates with cheese ahead of time and chill, adding the topping just before serving. You can use just 1 or all of the toppings.
Makes 24 pieces
12 medjool dates
½ cup (125 mL) good-quality cream cheese
Toppings
Olive oil
4 slices prosciutto or
2 tbsp (25 mL) chopped salted pistachios or 24 smoked salted almonds
1. Carefully cut the dates in half and remove the pit. Place cut-side up on a plate. Pipe the cream cheese onto each date half. Chill for at least 2 hours.
2. Drizzle a little olive oil in a small frying pan, add the prosciutto and cook over medium-low heat until the prosciutto is crispy. Remove the prosciutto and drain on paper towel, then chop coarsely.
3. Just before serving, sprinkle the dates with chopped prosciutto, or pistachios, or place a smoked almond on top.
Makes 24 pieces
