If you want a show-stopping appetizer that balances sweet and savory, these prosciutto-wrapped stuffed dates deliver. Soft Medjool dates are filled with creamy herbed goat cheese, wrapped in crisp prosciutto, and finished with a drizzle of spicy hot honey for a perfect bite.
Beyond the flavor, these bites are naturally gluten free and offer some nutritional benefits: dates provide fiber and antioxidants, goat cheese contributes protein and calcium, and prosciutto adds savory richness without overwhelming the dish. They’re an elegant, easy-to-make bite-sized holiday snack that’s ideal for entertaining.
Prosciutto Wrapped Stuffed Dates: A Sweet and Savory Holiday Appetizer
This recipe is a crowd-pleaser for holiday parties, game-day gatherings, or any festive occasion. Using herbed goat cheese keeps prep simple—many stores sell logs already coated in dried herbs, which means less seasoning and quicker assembly.
If you can’t find a herbed log, 1–2 teaspoons of Italian seasoning or herbes de Provence stirred into plain goat cheese works well. For easiest mixing, let the goat cheese sit at room temperature about 30 minutes before you start so it blends smoothly with the walnuts, lemon zest, and parsley.
Tips for Perfect Dates Every Time
Medjool dates vary in size and moisture, so watch them while baking. Smaller dates may require tearing prosciutto into thirds, and very moist dates can burn on the bottom—flip them halfway through if needed.
This recipe is flexible: scale it down for a smaller batch or prep a day or two ahead. Assemble and refrigerate on a baking sheet, then bring to room temperature about 30 minutes before baking so the goat cheese melts evenly and the prosciutto crisps without overcooking.
Why You’ll Love These Bite-Sized Appetizers
They’re simple to make, visually appealing, and full of flavor contrast—sweet dates, tangy goat cheese, salty prosciutto, and a hint of heat from hot honey. Because they’re bite-sized, they’re easy to serve and perfect for mingling guests. Whether you’re assembling a holiday spread or a casual snack board, these prosciutto-wrapped stuffed dates are sure to impress.
Ingredients You’ll Need:
For the filling:
- Herbed goat cheese
- Lemon zest
- Fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- Walnuts, finely chopped
- Italian parsley, finely chopped
To assemble:
- Medjool dates, pitted
- Prosciutto slices
To garnish:
- Hot honey
- Fresh thyme leaves
How To Make Easy Prosciutto-Wrapped Stuffed Dates with Goat Cheese & Hot Honey
Prep Notes:
- Goat cheese: Use a herbed goat cheese log if available to save time. If using plain goat cheese, stir in 1–2 tsp Italian seasoning or herbes de Provence. Let the cheese sit at room temperature for 30 minutes so it blends easily.
- Dates: Medjool dates differ in size and moisture. If your dates are small, the recipe makes up to 30 and you may need to tear prosciutto into thirds. Very moist dates can burn on the bottom—flip after 6 minutes if they’re extra soft.
- Make ahead: Assemble on a baking sheet, cover, and refrigerate for up to 2 days. Bring to room temperature 30 minutes before baking.
Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
For the filling:
In a medium bowl, stir together herbed goat cheese, lemon zest, lemon juice, kosher salt, black pepper, walnuts, and parsley until evenly combined.
To assemble:
Use a paring knife to slice each date lengthwise like a book if not already split. Spoon about 2 teaspoons of the filling into each date, gently pressing the sides together; they won’t fully close.
Cut or tear prosciutto slices in half lengthwise (or into thirds for smaller dates). Wrap each filled date with a prosciutto piece, press to secure, and place seam-side down on the baking sheet.
Bake on the middle rack for 7 minutes, watching closely. If dates are very moist, flip after 6 minutes. After the initial time, flip each date so the bottom side is on top, then bake 8–10 more minutes until prosciutto is crisp and goat cheese bubbles slightly.
Remove from the oven, drizzle with hot honey, and garnish with fresh thyme. Let cool at least 10 minutes before serving.
Recipe Substitutions & Questions
Use a herbed goat cheese log to streamline prep, or add 1–2 teaspoons Italian seasoning or herbes de Provence to plain goat cheese. Swap walnuts for pecans or almonds for a milder nut flavor. If Medjool dates aren’t available, other soft large dried dates can work, though texture may be firmer.
For alternate proteins, try speck, serrano ham, or bacon instead of prosciutto. The recipe scales easily and can be assembled ahead and refrigerated up to 2 days before baking.
What are some creative ways to serve prosciutto-wrapped stuffed dates?
These appetizers are great on a holiday platter, skewered with toothpicks for cocktail parties, or arranged alongside cheeses, olives, and fresh fruit for a simple charcuterie-style spread. Offer extra hot honey at the table for guests to drizzle.
Are prosciutto-wrapped stuffed dates a healthy appetizer?
They’re indulgent but also nutrient-rich when portioned sensibly. Dates bring fiber and antioxidants, goat cheese offers protein and calcium, and prosciutto adds savory flavor with relatively modest fat. In moderation, these bites can fit into a balanced snack or appetizer lineup.
More Healthy Appetizers & Snacks You’ll Love:
- Ultimate Harvest Salad
- BBQ & Goat Cheddar Chicken Taquitos
- High-Protein Cottage Cheese Ranch Dip
- Crispy Baked Sticky Sesame Gochujang Wings
Easy Prosciutto-Wrapped Stuffed Dates
These easy prosciutto-wrapped stuffed dates are naturally gluten free, nutrient-rich, and perfect for entertaining. Sweet, savory, and irresistibly bite-sized!
Ingredients
For the filling:
- 6 oz. herbed goat cheese, at room temperature
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup walnuts, finely chopped
- 1 tablespoon finely chopped Italian parsley
To assemble:
- 24-30 Medjool dates, pitted
- 12 slices (about 6 oz.) prosciutto
To garnish:
- 1 tablespoon hot honey
- 2 teaspoons fresh thyme leaves
Instructions
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See Prep Notes below.
Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
For the Filling:
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Combine herbed goat cheese, lemon zest, lemon juice, kosher salt, black pepper, walnuts, and parsley in a medium bowl. Mix until smooth and evenly distributed.
To Assemble:
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Split each date lengthwise if needed, creating a pocket for the filling.
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Spoon about 2 teaspoons of filling into each date and press gently to close.
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Cut or tear prosciutto slices in half lengthwise (or into thirds for smaller dates).
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Wrap each stuffed date with a prosciutto piece and place seam-side down on the baking sheet.
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Bake on the middle rack for 7 minutes, watching closely. Flip after 6 minutes if dates are very moist to prevent burning.
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Remove, flip the dates so the bottom is on top, and bake another 8–10 minutes until the prosciutto crisps and the goat cheese bubbles slightly.
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Drizzle with hot honey, garnish with thyme, and let cool 10 minutes before serving. Enjoy!
Notes
- Goat Cheese: Most stores sell goat cheese logs coated in dried herbs—use these to save time. If unavailable, add 1–2 tsp Italian seasoning or herbes de Provence to plain goat cheese. Let it sit at room temperature 30 minutes before mixing.
- Dates: Sizes and moisture vary. Smaller dates increase the yield (up to 30); tear prosciutto into thirds for those. Extra-soft dates can brown on the bottom—flip after 6 minutes if needed.
- Servings: Scale the recipe as needed for smaller crowds.
- Make ahead: Assemble on a baking sheet, cover, and refrigerate up to 2 days. Bring to room temperature 30 minutes before baking.