Dates with Goat Cheese Wrapped in Prosciutto
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant appetiser offers a sophisticated blend of salty, sweet, and creamy flavours. Medjool dates provide a rich, caramel-like base that pairs effortlessly with tangy herbed goat cheese and aromatic basil. By wrapping the fruit in thin ribbons of Prosciutto di Parma, you create a savoury parcel that crisps beautifully under the grill, making it a reliable crowd-pleaser for any gathering.
Perfect for effortless entertaining, these bite-sized snacks take only minutes to prepare and assemble. While sophisticated enough for a formal dinner party, they are equally at home as part of a relaxed weekend tapas spread. High in natural fibre and protein, they offer a satisfying alternative to traditional fried nibbles, especially when served alongside a crisp glass of chilled white wine.
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Ingredients for Dates with Goat Cheese Wrapped in Prosciutto
40g soft herbed goat cheese
16 Medjool dates, pitted
16 large basil leaves
4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes
How to make Dates with Goat Cheese Wrapped in Prosciutto
Heat grill to low. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick. Grill until cheese bubbles, about 3 minutes. Serve warm.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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