Ingredients
1/4 cup (2 ounces) goat cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, at room temperature
1/4 cup finely chopped fresh basil leaves
Salt and freshly ground black pepper
16 (12 ounces) Medjool dates
8 thin slices prosciutto, halved lengthwise
16 toothpicks or cocktail picks
Preparation
In a small bowl, mix together the cheeses and basil. Season with salt and pepper.
Gently pull the dates apart and remove the pits. Spoon about 1/2 teaspoon cheese mixture inside each one. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
Arrange the stuffed dates on a platter and serve.
