These Prosciutto Wrapped Dates are the kind of appetizer that disappears fast. Each date is filled with creamy goat cheese and a toasted almond, then wrapped in prosciutto and baked until perfectly crisp. Each bite is sweet, salty, and full of flavor.
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These dates come together quickly with just a handful of ingredients. This makes them perfect for last-minute gatherings or holiday spreads. The combination of textures—soft, crunchy, creamy, and crisp—makes them hard to resist.
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You can prep them ahead and bake them right before serving, which means less stress in the kitchen. Whether you're hosting or bringing a dish to share, these are always a crowd favorite.
I have a few other recipes that use dates on my site. I use dates in the Arugula Salad With Feta, Snickers Dates, and the Matzo Granola. Dates are the perfect sweetness without using sugar and they deliver a delicious caramel note.
Ingredients
You will need the following ingredients to make these proscuitto wrapped dates with goat cheese:
Ingredient Notes
- Medjool Dates - Medjool dates are larger, softer, and more tender than most other varieties. They have a rich, almost caramel-like sweetness with hints of honey and brown sugar, making them ideal for desserts and as a natural sweetener. While I didn't test other varieties, I know that using Medjool dates in this recipe make for the perfect combination.
See the recipe card for quantities.
Variations
- Nuts - If you would like to try other combinations, try pistachios, walnuts, pecans, or even hazelnuts.
- Cheese - Substitute mascarpone or cream cheese for a milder taste. Use blue cheese for a more tangy bite.
- Topping - Add a drizzle of honey or balsamic glaze after baking.
- Spice - Sprinkle with a touch of chili flakes or fresh rosemary for a little kick or herbal note.
How To Make Prosciutto Wrapped Dates: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven and prepare a baking sheet with parchment paper or aluminum foil. Slice each date lengthwise and remove the pit.
Step 2: Toast the almonds. Take a small piece of goat cheese along with the toasted almond and stuff the date.
Step 3: Wrap the prosciutto tightly around the date.
Step 4: Bake for 10-12 minutes until crispy and golden.
Confidence Tip
Toasting the almond before inserting it into the date will add nuttiness and more crunch to the interior of the date.
I love using almonds. You can easily substitute Marcona almonds in this recipe. They are saltier than regular almonds. I use Marcona almonds in the Roasted Cauliflower Salad.
Frequently Asked Questions
Yes! You can make these at least a day before you need them and then bake them the day of serving.
Yes, you can freeze the assembled dates. Thaw in the refrigerator before baking.
Salads To Accompany The Dates
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Thank you!
Gwen
Prosciutto Wrapped Dates
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Equipment
Ingredients
- 16 large Medjool dates
- 10 slices of prosciutto cut in half lengthwise
- 16 whole almonds
- 3 oz goat cheese
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Slice each date lengthwise, being careful not to cut all the way through.16 large Medjool dates
- Remove the pit.
- Lightly toast the almonds in a dry pan for 2-3 minutes until they become fragrant and toasty. Let cool.
- Chop small pieces of soft goat cheese and pair them with an almond.16 whole almonds, 3 oz goat cheese
- Stuff each date with the cheese and almond.
- Take a piece of prosciutto and wrap it tightly around each date.10 slices of prosciutto
- Place the wrapped dates on the prepared baking sheet.
- Bake for 10-12 minutes or until the prosciutto is crispy and golden.
- Allow the dates to cool slightly before serving. Serve warm or at room temperature.
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