Recipes

Ingredients

• 2 oz (60 g) goat cheese
• 2 oz (60 g) mascarpone cheese
• 1/4 cup (60 mL) finely chopped chives
• 1 tbsp (15 mL) grainy Dijon mustard
• 2 tsp (10 mL) honey
• 1/2 tsp (2 mL) pepper
• 16 Medjool dates
• 8 slices San Daniele® Prosciutto, halved lengthwise

Directions

1. Mix together goat cheese, mascarpone, chives, mustard, honey and pepper until well combined.
2. Gently pull apart dates (remove pits if necessary); stuff with some of the goat cheese mixture. Press together to enclose filling.
3. Wrap piece of prosciutto around each date and secure with pick. Arrange on serving platter; serve immediately. (Or, cover with plastic wrap and let stand at room temperature for up to 2 hours.)
4. Tip: Mascarpone is an Italian-style cream cheese and can be found with other soft Italian cheeses, such as ricotta, in the dairy section. If unavailable, substitute plain, brick-style cream cheese.