A little girl with a big passion for food.

Goat Cheese-Stuffed Dates with Prosciutto and Crostini with Goat Cheese, Fig Jam, and Prosciutto

I am fortunate enough to be able to spend an entire week at home for Thanksgiving weekend!

I am ecstatic to say the least. The past few weeks have not been the easiest for me and a trip home is exactly what I needed. I’m not sure there’s anything better than spending time with family, babies, and puppies everyday, all the while making delicious food!

My siblings and I are huge enthusiasts of appetizers and drinks at any time of the day, especially during the holidays. I wanted to share two of my favorite appetizer recipes that are simple to make and use a lot of the same ingredients, Goat Cheese-Stuffed Dates with Prosciutto and Crostini with Goat Cheese, Fig Jam, and Prosciutto.

The stuffed dates recipe is a Giada de Laureentis recipe that I found on Food Network last year and I have made it for every holiday ever since. It is the perfect combination of creamy, salty, and sweet.

The crostini recipe is easy to assemble and tastes delicious. It’s simply a toasted baguette with goat cheese, fig jam, and prosciutto. Pretty straightforward but elegant for parties and gatherings!

Goat Cheese-Stuffed Dates with Prosciutto by Giada de Laurentiis:

¼ cup (2 ounces) mascarpone cheese, at room temperature

¼ cup (2 ounces) goat cheese, at room temperature

¼ cup finely chopped fresh chives

Kosher salt and freshly ground black pepper

16 (12 ounces) Medjool dates, pitted

8 thin slices prosciutto, halved lengthwise

Special equipment: 16 toothpicks or cocktail picks

  1. In a small bowl add the cheeses, chives and salt and pepper, to taste. Mix together until well combined.
  2. Gently pull the dates apart and spoon about ½ teaspoon of the cheese mixture inside. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
  3. Arrange the stuffed dates on a platter and serve

Crostini with Goat Cheese, Fig Jam, and Prosciutto by The Bite-Sized Baker:

1 baguette, cut into ¾ inch slices

¼ cup olive oil

Kosher salt and freshly ground black pepper

5 ounces goat cheese, at room temperature

6 tablespoons fig jam

3 thin slices prosciutto, halved lengthwise

  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  2. Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
  3. Spread the crostini with softened goat cheese and top with fig jam and folded slice of prosciutto. Garnish with fresh basil or thyme and serve.

6 comments on “Goat Cheese-Stuffed Dates with Prosciutto and Crostini with Goat Cheese, Fig Jam, and Prosciutto

  1. The goat cheese stuffed dates were soo good! they’re so easy to make, but look so impressive to an outsider ;)

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