Double Stuffed Dates

This bowl was empty within 5 minutes of the picture being taken. We wish we were kidding.

Do you often find yourself thinking, man, I don’t eat enough prosciutto? Well call us enablers ’cause you’re about to get your fix. This time we’re wrapping dates stuffed with the can’t miss combo of blue cheese and walnuts. Yeah, we’re twitching with anticipation too. You’re welcome.

Equipment Needed: Paring Knife, Cutting Board, Baking Sheet, Basting Brush, Bowl, Oven

Serving Suggestion: Family Style

Servings: 6ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking


  • 1 4 oz package of prosciutto ($5.99)
  • about 20 dried dates (about $5/8 oz)
  • 6 oz blue cheese crumbles (about $7/lb)
  • 1/2 C walnuts (about $8.99/bag)
  • Grade A Dark Amber maple syrup ($8.99/16 oz bottle)


  • Preheat your oven to 375° F before you start your other prep work.
  • Chop your walnuts into tiny little pieces (about the size of a pea) and mix together in a bowl with the blue cheese.

Chop the walnuts, they'll be too big otherwise.

  • Insert the tip of your paring knife into the hole of the date where it was pitted. Slice lengthwise on one side and repeat until you’re out of dates.

Just the tip, just to see how it feels.

  • Take your prosciutto and slice each piece lengthwise into three pieces.

Make your prosciutto go further by slicing each piece into three, lengthwise.

  • Stuff some of the cheese and nut mixture into each date; be careful not to over stuff, the date should still be able to close (kinda). Wrap a slice of prosciutto around each piece and place them on an oven sheet, evenly spaced.

Wrap 'em and rack 'em.

  • Throw those puppies in the oven for about 6 minutes. Take them out and brush each one with maple syrup and pop them back in to the heating-up machine for another two minutes. Let cool and devour.

Maple syrup. Surprise!

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