Sweet, salty, and flavorful, these prosciutto wrapped dates with blue cheese are one of the easiest elegant appetizers you can make. Soft Medjool dates get stuffed with creamy blue cheese, wrapped in thin prosciutto, and baked just until the edges turn crisp. A drizzle of honey and a crack of black pepper finish them off.
They take about 30 minutes from start to finish and they only need a handful of ingredients. They always disappear fast on a charcuterie board!
I started making these years ago when I found out last minute that we were having guests pop over for dinner. I didn't have much in the house, but I realized I had some leftover prosciutto, dates, and blue cheese. Ever since, they've been one of the top holiday requests I get for holiday parties!
Why You'll Love These Prosciutto Wrapped Dates
- The perfect sweet-salty bite. Dates have a caramel-like flavor that pairs so well with salty prosciutto and blue cheese (check out the cheese substitutions below if you're not a fan of blue cheese).
- Just a few ingredients. Dates, blue cheese, prosciutto, and honey, with marcona almonds if you want a little crunch.
- Made for entertaining. You can stuff and wrap them a day ahead, then bake right before your guests arrive.
- Board-friendly. They're easy to pick up because they hold their shape, and they're gorgeous on a charcuterie board.
Ingredients for Prosciutto Wrapped Dates
- Medjool dates: They're large with a soft, sticky texture that makes them the easiest dates to stuff. You could also use smaller Deglet Noor dates, but they're not as soft and don't hold as much filling.
- Blue cheese: A creamy blue melts well and doesn't ooze out the sides. See below for the best kinds to buy.
- Prosciutto: Use very thinly sliced prosciutto so it wraps easily and crisps up in the oven.
- Marcona almonds (optional): All of the ingredients in prosciutto wrapped dates are soft, so add these if you'd like a little texture. I always add them if I have them on hand. I buy mine at Trader Joe's, and I've used both plain and rosemary in this recipe.
- Honey and black pepper: For drizzling and finishing just before serving. These are on the sweet side and the black pepper helps balance that out.
Find the full amounts in the recipe card below.
Which Blue Cheese Is Best for Stuffed Dates?
Creamy, milder blues work best because they melt without overpowering the sweet flavor of the date. Gorgonzola dolce, Danish blue, and Cambozola are all great choices. I've found that a wedge cut into small pieces stays put a little better than crumbles. If you love a stronger blue, try Roquefort or Stilton. For more ideas, see my guide to the best cheeses for a charcuterie board.
How to Make Prosciutto Wrapped Dates
Here's a quick look at the steps. You'll find the full instructions in the recipe card below.
- Pit the dates. Cut a slit down one side of each date and remove the pit, keeping the date whole.
- Stuff the dates. Fill each date with about 1 teaspoon of blue cheese and slide in a marcona almond (if using). Gently press the date together around the filling. (They don't need to be completely closed, just form them like you see in the images and the cheese won't ooze out once they're wrapped.)
- Wrap in prosciutto. Cut each prosciutto slice in half lengthwise and wrap a strip around each date. The prosciutto doesn't need to be perfectly sliced, as you can see in the image below (you can't tell once they're rolled up). I've found that it's easier to roll the date into the prosciutto than wrap the prosciutto around the date. In any case, it's not difficult, I promise!
- Arrange on a baking sheet. Place the dates seam side down on a parchment-lined baking sheet. You can also use a toothpick but I've never found it necessary.
- Bake. Bake at 375°F for 12 to 15 minutes, until the prosciutto is crispy at the edges and the cheese is soft.
- Finish and serve. Let them cool for about 5 minutes, then drizzle with honey and add a crack of black pepper.
Tips for the Best Prosciutto Wrapped Dates
- Don't overstuff them. About 1 teaspoon of cheese per date is plenty. If you add too much it might bubble out in the oven.
- Press the dates together gently after stuffing. Gently pinching the sides around the cheese helps keep the filling inside as it melts. They don't need to be completely closed, just use your hands to gently shape them.
- Stuff first, then wrap. Don't fill one date then wrap it, fill another and wrap it, etc. Filling all the dates before you start wrapping keeps your hands cleaner and it goes much faster.
- Use thin prosciutto. That half-slice of prosciutto ends up being 2-3 layers around the date. If your prosciutto is too thick, it'll stay chewy.
- Let them cool briefly. The cheese is very hot right out of the oven, so give them about 5 minutes before you drizzle with honey and serve them.
- Slide the almond in down the side. I've found that it's easiest to slide the almond between the inside of the date and the cheese. This helps the date to close easier, too.
- Double or triple the batch. If I'm serving these for a crowd, I'll often make a triple batch ahead of time and bake them in stages throughout the night.
Variations
- Swap the cheese: If you're not a fan of blue cheese, try goat cheese, Manchego, or Boursin. They're all delicious!
- Change the nut: Try a walnut or pecan half instead of a marcona almond.
- Add some heat: Drizzle with hot honey instead of regular honey.
- Try balsamic: Finish with a drizzle of balsamic glaze instead of honey.
- Add herbs: Garnish with fresh thyme leaves or small rosemary sprigs.
How to Serve Prosciutto Wrapped Dates
This is a last-minute board I threw together with what I had on hand. It's very simple, but since the prosciutto wrapped dates are the star, it didn't need much added (just some crackers, fruit, and extra almonds for snacking).
These dates are perfect for holiday parties, Thanksgiving appetizers, and New Year's Eve. We like to pass them around on a platter with cocktail picks, but they also make a beautiful addition to a cheese or charcuterie board. And it doesn't need to be fancy, just place them next to a wedge of cheese with crackers, nuts, and apple or pear slices.
For a bigger appetizer spread, serve them alongside prosciutto crostini with balsamic glaze or air fryer Brie.
What Wine Goes with Prosciutto Wrapped Dates?
- Port: Port is a classic match for blue cheese that also complements the sweet dates.
- Sparkling wine: Prosecco, Cava, or Champagne cuts through the salty prosciutto and rich cheese.
- Late-harvest Riesling or Sauternes: A sweet white wine balances the strong blue cheese.
For more pairing ideas, see my prosciutto guide with cheese and wine pairings.
How to Make Ahead and Store
Make Ahead
You can stuff and wrap the dates up to 1 day ahead. Cover them or put them in an airtight container and refrigerate. Bake them right before serving, adding a minute or two to the bake time since they'll be cold coming straight from the fridge.
Storing Leftovers
Refrigerate any leftovers in an airtight container for up to 3 days. The prosciutto will soften in the fridge, so reheat them at 350°F for about 5 minutes to crisp it back up.
Prosciutto Wrapped Dates FAQ
Can I make prosciutto wrapped dates ahead of time?
Yes, you can. Stuff and wrap them up to 1 day ahead, cover, and refrigerate. Bake them just before serving so the edges of the prosciutto are crispy and the cheese is warm.
Should prosciutto wrapped dates be served warm or cold?
They're best warm, when the cheese is soft and the prosciutto is crisp. But they're still delicious at room temperature, so don't worry if they're not gone in the first 15 minutes.
What's the difference between prosciutto wrapped dates and bacon wrapped dates?
Bacon wrapped dates have a smoky flavor and need more time in the oven to cook the bacon through. Prosciutto is thinner and already cured, so it crisps up in just a few minutes, and is arguably a more elegant appetizer.
Can I use a different cheese?
I suggest trying goat cheese, Manchego, or Boursin. Choose a cheese that's soft enough to stuff or one you can cut into small pieces.
Do I need toothpicks?
I've been making these for years and I've never needed to use them. Placing the dates seam side down helps the prosciutto stay wrapped. That said, if a wrap keeps opening, you can secure it with a toothpick before baking, then just remove it once they're out of the oven.
Can I make prosciutto wrapped dates in the air fryer?
You can, and I do this often if I don't want to turn on my oven. Air fry them at 350°F for about 5 to 7 minutes, or until the edges of the prosciutto are crispy.
📖 Recipe
Prosciutto Wrapped Dates with Blue Cheese
Sweet Medjool dates are stuffed with creamy blue cheese, wrapped in thin prosciutto, and baked. An easy, elegant appetizer for parties and charcuterie boards.
Ingredients
- 12 Medjool dates
- 2 oz blue cheese, crumbled or cut into small pieces (about ¼ cup)
- 12 marcona almonds (optional)
- 6 thin slices prosciutto (about 3 oz)
- Honey, for drizzling
- Freshly ground black pepper
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Cut a slit down one side of each date and remove the pit, keeping the date whole.
- Fill each date with about 1 teaspoon of blue cheese (and a marcona almond, if using). Gently press the date around the filling.
- Cut each prosciutto slice in half lengthwise. Wrap a strip around the middle of each date.
- Place the dates seam side down on the baking sheet.
- Bake for 12 to 15 minutes, until the prosciutto is crispy at the edges and the cheese is soft.
- Cool for 5 minutes. Drizzle with honey, add a crack of black pepper to each date, and serve warm.
Notes
- Make ahead: Stuff and wrap the dates up to 1 day ahead, cover, and refrigerate. Bake just before serving, adding a minute or two to the bake time.
- Storage: Refrigerate any leftovers in an airtight container for up to 3 days. Reheat at 350°F for about 5 minutes.
- Cheese swaps: Goat cheese, Manchego, or Boursin all work in place of blue cheese.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 118Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 14mgSodium: 237mgCarbohydrates: 18gFiber: 2gSugar: 16gProtein: 3g
The nutrition information is HIGHLY estimated as we don't typically provide exact amounts for our charcuterie boards. For more accurate information, we suggest using an online nutrition calculator and entering the exact amounts you use for your particular board.
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