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Goat Cheese-Stuffed Dates with Prosciutto and Crostini with Goat Cheese, Fig Jam, and Prosciutto

November 28, 2011

I am fortunate enough to be able to spend an entire week at home for Thanksgiving weekend!

I am ecstatic to say the least. The past few weeks have not been the easiest for me and a trip home is exactly what I needed. I’m not sure there’s anything better than spending time with family, babies, and puppies everyday, all the while making delicious food!

My siblings and I are huge enthusiasts of appetizers and drinks at any time of the day, especially during the holidays. I wanted to share two of my favorite appetizer recipes that are simple to make and use a lot of the same ingredients, Goat Cheese-Stuffed Dates with Prosciutto and Crostini with Goat Cheese, Fig Jam, and Prosciutto.

The stuffed dates recipe is a Giada de Laureentis recipe that I found on Food Network last year and I have made it for every holiday ever since. It is the perfect combination of creamy, salty, and sweet.

The crostini recipe is easy to assemble and tastes delicious. It’s simply a toasted baguette with goat cheese, fig jam, and prosciutto. Pretty straightforward but elegant for parties and gatherings!

Goat Cheese-Stuffed Dates with Prosciutto by Giada de Laurentiis:

¼ cup (2 ounces) mascarpone cheese, at room temperature

¼ cup (2 ounces) goat cheese, at room temperature

¼ cup finely chopped fresh chives

Kosher salt and freshly ground black pepper

16 (12 ounces) Medjool dates, pitted

8 thin slices prosciutto, halved lengthwise

Special equipment: 16 toothpicks or cocktail picks

  1. In a small bowl add the cheeses, chives and salt and pepper, to taste. Mix together until well combined.
  2. Gently pull the dates apart and spoon about ½ teaspoon of the cheese mixture inside. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
  3. Arrange the stuffed dates on a platter and serve

Crostini with Goat Cheese, Fig Jam, and Prosciutto by The Bite-Sized Baker:

1 baguette, cut into ¾ inch slices

¼ cup olive oil

Kosher salt and freshly ground black pepper

5 ounces goat cheese, at room temperature

6 tablespoons fig jam

3 thin slices prosciutto, halved lengthwise

  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  2. Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
  3. Spread the crostini with softened goat cheese and top with fig jam and folded slice of prosciutto. Garnish with fresh basil or thyme and serve.
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5 Comments leave one →
  1. Rachel permalink
    November 30, 2011 8:26 pm

    The goat cheese stuffed dates were soo good! they’re so easy to make, but look so impressive to an outsider 😉

  2. December 3, 2011 12:52 am

    I want to make all of that!!!!!

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