Prosciutto Wrapped Dates Stuffed with Fennel and Pink Peppercorn Whipped Goat Cheese and Sumac Honey
PAIR WITH
Serving Size
8-12
|
Total Time
50 minutes
Prosciutto Wrapped Dates & Sumac Honey Ingredients
- 24 Medjool dates, pitted
- 4 oz soft goat cheese
- 1–2 tbsp heavy cream
- ½ tsp fennel seeds
- ½ tsp pink peppercorns, lightly crushed
- 12 thin slices of prosciutto, cut in half lengthwise
- Freshly ground black pepper, to taste
Sumac Honey
- ¼ cup honey
- ½ tsp ground sumac
- 1 tsp warm water, as needed
Prosciutto Wrapped Dates & Sumac Honey Technique
- Prepare the fennel. Toast the fennel seeds in a dry skillet over medium-low heat for 1–2 minutes, until fragrant. Cool, then lightly crush with pink peppercorns.
- Make the filling. Beat the goat cheese with 1 tbsp cream until smooth and fluffy, adding more cream if needed. Fold in the fennel and pink peppercorns. Season with a little black pepper.
- Stuff the dates. Open each pitted date and fill with approximately 1 teaspoon of the goat cheese mixture.
- Wrap. Wrap each date with a half-slice of prosciutto, placing the seam underneath.
- Bake. Place on a parchment-lined baking sheet and bake at 400°F for 10–12 minutes, until the prosciutto is lightly crisp and the dates are warmed through.
- Make the honey. Stir together the honey and sumac. Add warm water a little at a time if needed to make it easy to drizzle.
- Finish and serve. Drizzle lightly with sumac honey just before serving.
Chef’s Tip: Make-ahead tip: Prepare the goat cheese filling and stuff the dates up to one day ahead. Cover and refrigerate. Wrap in prosciutto and bake shortly before serving for the best texture.
