These are a family favourite that my mom came up with (I’m not sure from where) several years ago. They are the perfect simple, yet fancy appetizer and they go well with wine or beer, depending on your mood. Plus I find I often have these ingredients (or a variation of them) in my house.
These can be rolled up a day or two ahead of time and kept in an airtight container in the fridge. Makes 12.
6 large medjool dates
1 thick (1/2″) slice of gruyere (old gouda or provolone is nice here as well, and Meagan recommended blue cheese, which sounds lovely) cut into 12 chunks
12 slices prosciutto (with smaller dates you can get away with only half a slice of prosciutto per wrap, so plan accordingly)
Olive oil for brushing
1. Preheat oven to 375. Half and pit the dates, then stuff a chunk of gruyere in each half.
2. Wrap a piece of prosciutto around each one, trying to cover all sides (to prevent cheese leakage), and then skewer with a toothpick.
3. Place on a cookie sheet, brush lightly with olive oil, generously dust with pepper and then pop in the oven for about 10 minutes. The prosciutto should be getting crispy and the cheese should be melted (there will inevitably be some leakage). Serve hot!