Cheese-Stuffed Dates with Prosciutto

Ingredients

• 0.3 cup basil leaves fresh finely chopped
• 2 ounces goat cheese at room temperature
• 6 servings kosher salt and pepper black freshly ground
• 2 ounces mascarpone cheese room temperature
• 12 ounces medjool dates pitted
• 8 slices pancetta halved lengthwise thin

Equipment

• bowl
• toothpicks

Directions

1. Special equipment: 16 toothpicks or cocktail picks
2. In a small bowl, mix together the cheeses and basil. Season with salt and pepper.
3. Gently pull the dates apart and spoon about 1/2 teaspoon cheese mixture inside. Close the dates around the cheese filling. Wrap a piece of proscuitto around each date and secure with a toothpick.
4. Arrange the stuffed dates on a platter and serve.