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Prosciutto-wrapped Medjool dates filled with gorgonzola make an excellent date-night snack, appetizer and extra. The salty goodness of the prosciutto, the pinch of sweetness from the dates and the richness of the gorgonzola mix superbly to create a delectable bite-sized snack.
The vital first step is to take away any pits from the Medjool dates. You don’t need date evening to develop into a in reality dear travel to the dentist!
Gorgonzola stuffing
The wealthy taste and cushy texture of the gorgonzola elevates the Medjool dates to the following stage. Simply take a pinch of gorgonzola and roll it into a good ball, then stuff it into the middle of a date. Repeat till all of the dates are crammed.
Prosciutto wrapping
Now for the superstar of the display: Volpi prosciutto. I like the use of Volpi prosciutto as it wraps so completely across the dates. Volpi slices their prosciutto to only the suitable dimension to wrap those Medjool dates – there’s no reducing or trouble. Plus, the saltiness from the prosciutto and the wonder from the dates make a very good, balanced taste aggregate.
As soon as the prosciutto is wrapped snugly round every date, tuck within the ends and protected the wrap with a toothpick.
Baking time. Position the wraps on a pan with a cord rack (so that they don’t get soggy) then position within the oven at 375°F for 15-20 mins.
Let’s get saucy!
Whilst the wraps are within the oven, it’s time to make the sauce. In a sauce pan, upload balsamic vinegar and honey to chop the bitterness. Scale back the sauce till it’s an excellent consistency – no longer too thick, no longer too runny. It must coat the again of your spoon.
As soon as each the dates are executed baking and the sauce is able, drizzle the sauce on a plate and position your dates on most sensible. Bon appétite!
Prosciutto-wrapped Medjool Dates Full of Gorgonzola
- 20 complete Medjool dates, pitted
- 20 slices of Volpi prosciutto
- 4 ounces Gorgonzola cheese
- ¾ cup balsamic vinegar
- 3 Tbsp honey
- 20 toothpicks
| Preparation | Preheat the oven to 375°F. Slice dates and take away the pits then stuff with Gorgonzola cheese. Wrap every date in a slice of Volpi prosciutto and skewer with a toothpick. Line a sheet pan with foil and position dates on an oven-safe cord rack; bake for 15-20 mins.
In a small saucepan, upload vinegar and honey and produce to a simmer over medium warmth. Let it bubble whilst whisking till the liquids cut back via 75% (about quarter-hour). It must glance shiny and thick when executed.
Drizzle the relief on a serving platter and position prosciutto wrapped dates on most sensible. Serve the remainder honey-balsamic at the facet.
