Dates with Goat Cheese, Prosciutto and Truffle Honey

This recipe comes from one of our favorite wine bars.  I almost passed it up on the menu but I was so intrigued by the truffle honey.  This has become one of our all time favorite appetizers.  It can even be served as a first course.  This is always a hit - even if people think they don't like dates. There is something magical in the combination and I urge you to try it. 

Servings 4
Author Monica


  • 12 Medjool Dates
  • 3 oz Goat Cheese
  • 3 oz Prosciutto
  • 1 Tablespoons Olive Oil
  • 1 oz Truffle Honey for drizzling


  1. If the dates contain pits, slit them lengthwise and pop out the pit with a knife.  Stuff each date with about 1/2 - 1 Teaspoon of goat cheese making sure you can close the date around the cheese.  Divide the prosciutto lengthwise and wrap each date with a strip of the prosciutto then secure with a tooth pick.

    Film a skillet with the olive oil and heat over a medium flame.  Add a few of the wrapped dates and sauté to crisp the prosciutto and heat the date and melt the goat cheese.  Remove the dates to a plate and hold them in a warmed oven.  

    When all of the dates are crisped, remove the plate from the oven and drizzle with the truffle honey.  Serve immediately.