📝 About This Recipe
This elegant appetizer is a masterclass in the balance of 'agrodolce'—the Italian concept of sweet and sour. Plump Medjool dates act as a caramel-like vessel for creamy, piquant Gorgonzola Dolce, all wrapped in a salty ribbon of crispy Prosciutto di Parma. Finished with a touch of crunch from toasted walnuts and a drizzle of syrupy balsamic, these bites are the ultimate sophisticated starter for any cocktail party.
🥗 Ingredients
The Base
- 20 pieces Medjool Dates (large, pitted, and at room temperature)
- 10 slices Prosciutto di Parma (thinly sliced, cut in half lengthwise)
The Filling
- 5 ounces Gorgonzola Dolce (softened at room temperature)
- 2 tablespoons Mascarpone Cheese (to mellow the blue cheese bite)
- 20 pieces Walnut Halves (toasted and lightly crushed)
- 1 teaspoon Fresh Thyme Leaves (finely chopped)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Glaze and Garnish
- 1/2 cup Balsamic Vinegar of Modena (reduced to a thick syrup)
- 1 tablespoon Honey (wildflower or orange blossom)
- 2 pieces Fresh Rosemary Sprigs (for aromatic plating)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper to prevent sticking.
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2
In a small saucepan over medium-low heat, simmer the balsamic vinegar and honey for 8-10 minutes until it reduces by half and coats the back of a spoon. Set aside to cool and thicken.
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3
Using a sharp paring knife, make a longitudinal slit in each date. If they aren't pre-pitted, remove the pit gently while keeping the date intact like a small boat.
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4
In a small mixing bowl, fold together the softened Gorgonzola Dolce, mascarpone, chopped thyme, and cracked black pepper until smooth and well combined.
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5
Transfer the cheese mixture into a piping bag or a small Ziploc bag with the corner snipped off for a cleaner presentation.
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6
Pipe approximately 1-2 teaspoons of the cheese mixture into the cavity of each date, being careful not to overfill so they don't burst during baking.
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7
Press one toasted walnut piece into the cheese filling of each date, submerging it slightly.
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8
Take a half-slice of prosciutto and wrap it snugly around the middle of the date. Ensure the seam is on the bottom to keep it secured.
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9
Arrange the wrapped dates on the prepared baking sheet, spacing them about an inch apart.
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10
Bake for 10-12 minutes. You are looking for the prosciutto to become crispy and darkened, and the cheese to be just beginning to bubble.
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11
Remove from the oven and let them rest for 3-5 minutes. This is crucial as the sugar in the dates gets extremely hot.
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12
Transfer to a serving platter. Drizzle the thickened balsamic reduction generously over the dates.
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13
Finish with a light sprinkle of flaky sea salt and garnish the platter with fresh rosemary sprigs for a beautiful aroma.
💡 Chef's Tips
Use Medjool dates specifically; they are larger and more moist than Deglet Noor varieties. If you find Gorgonzola too strong, increase the Mascarpone ratio to 1:1 for a milder, creamier center. To prevent the prosciutto from unravelling, always place the dates seam-side down on the baking sheet. For a vegetarian version, omit the prosciutto and sprinkle the tops with smoked paprika before baking to mimic the smoky flavor. Prepare the dates up to 24 hours in advance and keep them refrigerated; simply bake them right before your guests arrive.
🍽️ Serving Suggestions
Pair with a crisp, sparkling Prosecco or a bold, chilled Lambrusco to cut through the richness of the cheese. Serve alongside a bowl of Marcona almonds and Castelvetrano olives for a complete Mediterranean spread. These are excellent when served on a bed of fresh wild arugula tossed in lemon juice. For a dessert-leaning pairing, offer a small glass of Tawny Port or Vin Santo. Arrange on a slate board for a modern, rustic aesthetic that highlights the dark colors of the dates.