Stuffed Prosciutto-wrapped Dates

This prosciutto-wrapped appy is a delightful mix of sweet, salt & spice, balanced with the sharp creaminess of blue cheese.

Ingredients:

40 pitted dates

100 g blue cheese

1 fresh jalapeno

20-30 slices of Prosciutto

Prep:

1. Divide prosciutto by cutting lengthwise into two strips (so 20 pieces will turn into 40). Don't worry about cutting perfectly; prosciutto has natural divisions that will make it difficult to (see picture above) and there will be plenty of length to wrap the date completely.

2. Slice jalapeno lengthwise and remove seeds, then slice into 5mm pieces.

3. If using medjool/large dates, then cut in half to avoid excessive sweetness (the only thing that will stop you from eating the entire plate!).

4. Open date and spread a knife-tip of blue cheese on half of the date, topped by a slice of jalapeno.

5. Fold the date over to close in cheese/jalapeno. If using medjool date halves, don't worry about it not staying closed or being entirely sealed.

6. Place closed date at one end of a strip of prosciutto and roll to cover entire date and place on lined baking sheet.

7. Bake at 180C/350F for 10-15 minutes, or until prosciutto is golden and crisp. Allow to cool for 10 minutes before serving.

Bon Appétit!

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