Ingredients:

  • 24 large Medjool dates, pitted
  • 115g plain goat cheese, room temperature
  • 0.5 tsp freshly cracked black pepper
  • 12 slices Prosciutto di Parma, halved lengthwise into 24 strips
  • 15 ml extra virgin olive oil
  • 30 ml hot honey
  • 5g fresh thyme leaves
  • 20g smoked almonds, finely crushed

Instructions:

  1. Preheat oven to 400°F (200°C). Use a paring knife to make a longitudinal slit in each date and remove the pit. Place the goat cheese in a piping bag and fill the cavity of each date until just full.
  2. Wrap one strip of prosciutto tightly around the center of each stuffed date, overlapping the ends. Place the dates seam-side down on a parchment-lined baking sheet.
  3. Lightly brush the tops of the wrapped dates with olive oil. Bake for 12–15 minutes until the prosciutto is darkened and firm, and the dates appear glossy.
  4. Remove from oven and let rest for 2 minutes. Drizzle with hot honey and sprinkle with crushed smoked almonds and fresh thyme before serving.