Cheese stuffed dates with prosciutto
- 60g soft goats’ cheese
- 50g light soft cheese
- 20g walnuts, chopped
- ¼tsp chopped thyme leaves, plus extra to serve
- 12 Extra Special Medjoul dates
- 100g Italian smoked prosciutto
In a bowl, stir together the goats’ cheese (this can be swapped for soft blue cheese, if you like) and light soft cheese until smooth.
Stir in the chopped walnuts and chopped thyme leaves until combined, and season with freshly ground black pepper.
Carefully slice down the sides of dates and remove the stones. Use a teaspoon to fill each date with a little of the soft cheese and walnut mixture.
Take the prosciutto and cut each slice in half. Wrap a piece of prosciutto around each stuffed date, securing with a cocktail stick, if you like.
Cover and keep in the fridge until ready to serve sprinkled with more thyme leaves and freshly ground black pepper.