My boyfriend doesn't spend too much time in the kitchen: I do most of the cooking (hardly a surprise given my profession). But when he does, the results are rarely short of stellar. Deep-fried squash blossoms, chicken tenders with a light-as-air crust, and steak grilled to a perfect medium-rare are his staples. And this recipe — a prosciutto-wrapped and feta-stuffed cousin to the bacon-wrapped date. So simple, yet so delicious, these three-ingredient nibbles are almost always involved when he's treating me to a home-cooked dinner, and neither of us has grown bored with them yet.
Be sure to use a creamy, full-fat feta, such as Valbreso; low-fat crumbles won't cut it. The dates can be assembled up to 3 days prior to serving and refrigerated in an airtight container.
- 12 medjool dates
About 3 ounces feta
6 thin slices prosciutto, cut in half lengthwise
- Cut a slit in the dates, and remove their pits. Fill each with about a 1/2 tablespoon feta, packing it in tight. Wrap each date with a half slice of prosciutto.
- Appetizers, Finger Foods
- North American
- 12 appetizers