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Gorgonzola Stuffed Dates
  • 12 Pitted Medjool Dates
  • 3/4 Cup Cream Cheese
  • 1/4 Cup Gorgonzola Cheese, Crumbled
  • 3 Slices Prosciutto di Parma
  • 12 Wooden Knotted Picks
  • 1 Tsp of Chopped Pistachios for Garnish (optional)
Directions
Slide your knife along the length of the dates and remove the pits, set aside In a food processor, add the cheese and run until smooth, add the gorgonzola crumbles and pulse just until combined. Do not break the gorgonzola too much. Using a spatula, remove mixture and transfer to a bowl for easy scooping. Use a rounded tsp to scoop the mixture into the dates. Cut each slice of prosciutto into four strips by cutting it in half twice, crossing cuts in the center. Wrap each date in prosciutto. In a non-stick pan on medium heat, sauté dates on both sides until the prosciutto is slightly crisp. Place the picks in the dates and transfer to a serving plate. Garnish with chopped pistachios to serve (optional).
Provided by:
Natural Delights

Where You Can Buy Ingredients:

Farmers
Bard Date Company (Powered by Peanut Patch)

Yuma, AZ, 85364
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Cochise Groves, LLC

Jim & Ruth Graham

Cochise, AZ, 85606
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Fistiki Farms Arizona Pistachios

Judy Auerbach

Cochise, Arizona, 85606
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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