These little bites pack a big punch: their crisp and salty exterior contrasts spectacularly with their soft and sweet interior. It’s a party in your mouth when the salty-sweet flavors and crunchy-gooey textures battle it out. Serve them as an appetizer or pass them off as dessert — they taste just as great either way!
Yield: 60 pieces
30 fresh Medjool dates
6 ounces thinly-sliced prosciutto
Fresh basil for garnish (optional)
Slice dates in half lengthwise, removing the pits as they are exposed.
Cut prosciutto into small pieces; each section should be about as wide as a date and long enough to wrap completely around the date.
Place a date half at one end of the prosciutto piece and roll to the other end.
Place rolled dates on a lightly oiled baking sheet.
Bake at 350 for 8-10 minutes or just until bubbling a bit on the bottom. Don’t overcook them: even if the prosciutto may not appear to be cooked, it will crisp up once it cools.
Allow to cool; serve warm or at room temperature.
I paired these dates with sparkling wines and they were fantastic! They went especially well with this Banfi Rosa Regale, a slightly sweet, sparkling red wine that adds just of a burst of berry to really complement the sweet and salty contrast.