These prosciutto-wrapped dates are stunning and surprisingly simple. With just three main ingredients—Medjool dates, blue cheese, and prosciutto—you get an elegant appetizer that balances sweet, salty, and creamy flavors. A light drizzle of honey or balsamic glaze elevates them further, but they’re delightful on their own.
I just wrapped up my 30th birthday weekend and it felt very much like being in my thirties: concerts, spa time, lots of reading, movies during a summer storm, and more wine than usual. I didn’t cook once, which felt liberating—and also left me with an oddly sore wrist the next morning for no reason. Maybe that’s one of the mysteries of turning 30.
With the birthday behind me, I’m easing into holiday recipe season. If you’re not ready, that’s fine—this is a gentle way to begin: a quick, make-ahead appetizer that’s barely cooked and totally customizable based on the cheese you have on hand.
I used to make bacon-wrapped dates filled with goat cheese all the time when I was in culinary school—they’re a classic for a reason. Recently, they’ve had a TikTok resurgence, and I’m here for it. The jammy sweetness of dates is an excellent match for tangy blue cheese, and adding prosciutto brings a salty, savory note that rounds everything out.
Use thinly sliced prosciutto
For the best texture, choose very thinly sliced prosciutto. Thin slices crisp up more easily in the oven and taste fresher; the deli counter is a good spot to ask for a paper-thin cut. If you only have pre-packaged prosciutto, wrap each date with a single layer so it has a chance to crisp.
How to pit dates
Recipe instructions
Not a blue cheese fan? Use any soft cheese you like—goat cheese, homemade boursin, or brie all work beautifully here.
If you prefer a no-cook appetizer, skip the baking step—these are excellent served cold or at room temperature.
Make-ahead tips
These assembled, unbaked dates hold up well in the refrigerator for 2–3 days when covered. I often prep them the night before and bake them just before guests arrive for the freshest texture.
If you make this recipe, I’d love to hear what you think—leave a rating and a review. I read every comment and appreciate your support!
Baked Prosciutto Wrapped Dates with Blue Cheese
Ingredients
- 4 ounces soft blue cheese, such as Danish blue (114 grams)
- 3 ounces thinly-sliced prosciutto (85 grams)
- 24 Medjool dates
- Honey or balsamic glaze, for drizzling (optional)
Instructions
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Preheat the oven to 400°F (204°C). Line a sheet pan with parchment paper.
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Slice the blue cheese into 24 small, roughly 1-inch pieces—enough to fill the dates. Cut each prosciutto slice lengthwise into 3–4 long strips so you end up with 24 strips total.
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If your dates aren’t pitted, slice each date lengthwise without cutting fully through. Gently pry the date open, remove the pit with your fingers or a knife tip, and repeat with the rest.
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Stuff each date with a piece of blue cheese, pressing the sides gently so the cheese stays snug inside.
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Wrap each stuffed date with a prosciutto strip, tucking the ends underneath or securing with a toothpick if needed.
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Arrange dates on the prepared sheet pan with space between them so the prosciutto can crisp. Bake 10–12 minutes, until the cheese is warm and the prosciutto is slightly crisp. It will crisp more as the dates cool.
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Transfer to a platter and serve warm. Drizzle with honey or balsamic glaze if desired. Enjoy!
Notes
If you prefer a different cheese, try goat cheese, boursin, or brie—any soft cheese works well.
For crispier prosciutto, buy thin slices from the deli counter. If using pre-packaged prosciutto, wrap each date with a single layer so it crisps more easily.
Serve these unbaked for an easy no-cook option—both versions are delicious.
A sprinkle of crushed pistachios adds a nice crunch if you’d like.