Tâmaras Recheadas (gf) Recipe

Make blue cheese crème fraîche

Crumble the blue cheese into a small bowl. Stir in the crème fraîche until smooth but slightly chunky—you want body, not fully puréed. Season with the freshly ground black pepper. Taste and adjust; no extra salt is usually needed because of the blue cheese's saltiness. Refrigerate until ready to use.

Pit the dates: using a small paring knife, make a lengthwise slit in each date and remove the pit, keeping each date intact enough to hold filling.

Using a small spoon or a piping bag with a small round tip, fill each pitted date with about 1/2 teaspoon (roughly 3–4 g) of the blue cheese crème fraîche. Do not overfill; leave room to wrap.

Cut each prosciutto slice in half lengthwise (you should get 24 strips). Take one filled date and wrap a prosciutto strip around the middle so the seam is on the bottom. Secure with a toothpick inserted through the prosciutto and date.

Place wrapped dates seam-side down on a plate or baking sheet lined with parchment while you finish wrapping the rest.

Heat a large skillet over medium heat and add the butter. When the butter is foaming, add the wrapped dates in a single layer, seam-side down. Cook 2–3 minutes without moving so the prosciutto crisps and browns, then turn and cook another 1–2 minutes to crisp the other side. Work in batches if necessary to avoid overcrowding. Remove to a warm plate.

In a small saucepan, combine the aged balsamic vinegar, port, and honey. Bring to a gentle simmer over medium-low heat and reduce until slightly syrupy, about 6–10 minutes, stirring occasionally. Watch closely to avoid burning. If using a very thick aged balsamic, reduce cooking time. The finished glaze should coat the back of a spoon.

If you prefer a thicker glaze, remove from heat and whisk in 1–2 teaspoons cold butter to give shine and body.

Arrange the warm prosciutto-wrapped dates on a serving platter. Drizzle the port-balsamic glaze over the dates (about 1–2 teaspoons per date total; reserve any extra glaze for service).

Sprinkle a few fresh thyme leaves over the platter for aroma and color. Optionally add a few small extra dots of the blue cheese crème fraîche on the platter for guests who want more.

Serve immediately while the prosciutto is crisp and the filling is cool-creamy.