Prosciutto Wrapped Dates Recipe

Prepare dates

Using a small paring knife, make a lengthwise slit in each Medjool date and remove the pit. Keep the date mostly intact so it can be stuffed and wrapped.

Stuff dates

Spoon or pipe approximately 1/2 teaspoon of goat cheese into each pitted date. Alternatively, insert one roasted almond into the center of each date for a crunchy filling. You can also do both: almond first, then a small dot of cheese to secure it.

Slice prosciutto

Cut each prosciutto slice in half lengthwise (to make 24 strips) so each strip will wrap one date. If prosciutto is very wide, you can cut into thirds; the goal is one strip per date.

Wrap dates

Wrap each stuffed date with one prosciutto strip, overlapping the seam on the underside. Secure with a toothpick inserted through the top and into the date so the prosciutto stays in place.

Season and brush

Place wrapped dates on a plate or baking sheet. Lightly brush each prosciutto-wrapped date with about 1/2 teaspoon of extra-virgin olive oil total (or use a pastry brush to evenly coat). Sprinkle each with a tiny pinch of freshly ground black pepper and a few thyme leaves if using.

Serve at room temperature or warm

Option A - Serve at room temperature: Arrange on a platter and drizzle with honey (about 1 teaspoon divided across all dates) right before serving. Option B - Warm in oven: Preheat oven to 375°F (190°C). Place wrapped dates on a parchment-lined baking sheet and bake 8–10 minutes, until prosciutto edges begin to crisp but not burn. Remove from oven and let rest 1–2 minutes, then transfer to a serving platter and drizzle with honey if desired.

Garnish and serve

Sprinkle remaining thyme leaves over the platter and add any extra cracked black pepper. Serve warm or at room temperature. Provide extra toothpicks for guests.