Each morsel is two delicious bites of soft date, sharp blue cheese and tender prosciutto making these easy to assemble and devour. Use a soft goat’s cheese in place of the blue cheese if desired.
INGREDIENTS
12 fresh Medjool dates
80 grams soft blue cheese
2 tablespoons sour cream
sea salt and freshly ground pepper
4-6 slices prosciutto
2 tablespoons finely chopped pistachio nuts
balsamic glaze for drizzling
METHOD
Slit the dates open and remove the stone. Mash the blue cheese and sour cream together in a bowl and season.
Gently pull the dates apart and fill with a small spoonful of the cheese mixture.
Cut each slice of prosciutto into 2-3 pieces lengthwise. Wrap one slice around each date and place on a serving platter. Sprinkle with the pistachios then drizzle a little glaze over the top of each date. Makes 12 dates
Pantry note: Medjool dates can be found in the fresh produce section of supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.