Prosciutto Wrapped Dates have the perfect balance of sweet, salty, and creamy with a satisfying crunch. Medjool dates, naturally rich and caramel-like, are stuffed with tangy goat cheese and a crunchy almond for contrast. Wrapped in thin, savory prosciutto, they crisp up beautifully when baked. The combination of textures—soft, creamy, crunchy, and crisp—makes every bite interesting, while the mix of sweet and salty flavors keeps you coming back for more.
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 ounces 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.
Notes
Use large, fresh Medjool dates for the best results. They’re naturally soft, sweet, and easier to stuff than smaller varieties.Goat cheese is creamy and rich, so a small amount goes a long way. Overstuffing can make it ooze out while baking.You can assemble them a day in advance and store them in the fridge. Bake when ready to serve.To reheat, place them in a 350°F oven for 5–7 minutes until warmed through.