I love this quick appetizer, because I can keep the prepped dates in the fridge a day or two, then pop them into the oven for a few minutes and … VIOLA! A bit of yummy goodness, quick as a wink! Sweet, hot, salty, yumm!
And as an added benefit … dates are SUPERFOOD! Yup, there loaded with Vitamins C, A, B, potassium, copper, niacin, iron and magnesium, a great cancer fighter. They’re high in fiber too, great for digestion.
Just think of the prosciutto as a little cape …
16 large whole almonds 1 jalapeno, cut into thin slices (optional), or about 2 ounces Parmesan cheese, cut into almond size chunks 16 large dried dates 4 thin slices prosciutto
Pit any unpitted dates by making a small lengthwise slice in the fruit and pulling out the long narrow seed. Stuff an almond and a slice of jalapeno or Parmesan into the cavity left from the pit in each date.
Cut each slice of prosciutto in half crosswise, then lengthwise to make a total of 16 small rectangular pieces. Starting at the short side of the rectangle, roll each date in a prosciutto piece, wrapping tightly. Place dates on a parchment lined baking sheet. Can prepare ahead to this point up to three days in advance. Cover and refrigerate until ready to cook.
Preheat oven to 350°F. Roast dates until prosciutto begins to crisp, 4 to 6 minutes. Watch carefully, as the dates burn very quickly. Remove from oven. Allow to cool. Serve on a platter.
Serves 4-6 as an appetizer.