Nov 11 Class – Prosciutto wrapped Parmesan Pecan Dates

These luscious dates - are a great carrier for a savory filling. Tammy and Randall do a superb job slicing and stuffing.


(from Prosciutto Recipes)

Makes 24

24 Pecan Halves

24 Large pitted dates

2 ounces fresh Parmigianno Reggiano Cheese

4 ounces Prosciutto, sliced thin

Freshly ground black pepper

Preheat the oven to 350 degrees.

Place the pecan halves on a baking sheet and bake for 10 minutes or until the pecans are lightly toasted and very fragrant.  Cool.

Raise the temperature in the oven to 425 degrees.

Make a slit along the top of each date.

Cut the parmesan cheese into thin slivers.

Stuff a parmesan sliver and a pecan into each date.

Quarter each slice of prosciutto into 4 long slices.  Wrap each date with a strip of the prosciutto.

Place the dates on a baking sheet and bake for 5-6 minutes until the prosciutto is crisp and the Parmesan softens.

Transfer dates to a plate and finish them with a fresh grind of black pepper.  Serve warm or at room temperature.


About Kimberly's Cuisine

I am passionate about food and cooking from the feel of it to the smell and preparation of it. That is only the beginning! Then there is the serving of it with the right table setting and guests to join in. View all posts by Kimberly's Cuisine

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