Prosciutto Wrapped Dates Stuffed with Fontina and Sage

ZOMG these are good. Perfect blend of salty, sweet, and savory. Yum. These were brought to my family’s house on Christmas so unfortunately I didn’t get a picture when they came out of the oven. Let me assure you that they get nice and crispy and a little oozy with cheese. Perfect make-ahead appetizer, too.

Prosciutto Wrapped Dates Stuffed with Fontina and Sage
Makes 25 dates
Recipe by Just the Tip / Inspired by Phoo-d

Here’s what I used:

  • 25 Medjool dates
  • 25 whole fresh sage leaves
  • 1 3-ounce piece Fontina cheese, cut into twenty matchstick sized strips
  • 3/4 lb thinly sliced imported prosciutto

Here’s what I did:

  1. Preheat the oven to 375.
  2. Make a slice half-way through each date and remove the pit.
  3. Set up a little stuffing station with all of your ingredients.
  4. Stuff each date with a slice of cheese and a piece of sage.
  5. Fold a slice of prosciutto in half lengthwise. Roll the date up in the  prosciutto, wrapping it tightly as you go.
  6. Bake for about 20-25 minutes until browned and crispy.
    I made these a day ahead for Christmas Day. Keep refrigerated in a covered container if doing so. Enjoy!

3 thoughts on “Prosciutto Wrapped Dates Stuffed with Fontina and Sage

  1. Phoo-d says:

    I’m glad you enjoyed these! Fontina would be a great cheese to use in the center. I’m thinking of whipping up another batch for New Year’s!

  2. Courtney says:

    Add almonds, too. Yammers!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: