This wine bar menu favorite is the perfect holiday appetizer. Stuffed with goat cheese and walnuts and drizzled with Blood Orange Balsamic Vinegar and Meyer Lemon Olive Oil, these sweet and salty dates pair beautifully with wine!
Makes 24 appetizers
12 dates, cut in half lengthwise, pit removed
2 ounces sliced prosciutto, torn into 24 strips
4 ounces goat cheese
1/4 cup Organic Meyer Lemon Olive Oil
Blood Orange Balsamic Vinegar for drizzling
2 tablespoons toasted walnuts, finely chopped
Preheat oven to 350 degrees. In a medium bowl, combine the goat cheese with the Lemon Olive Oil and mix well. Place the date halves cut side up and using a small spoon, place a teaspoon of the lemon goat cheese in the center of the date. Place a stuffed date half on the largest end of the prosciutto slice and roll the prosciutto tightly around the date. Place on a baking sheet and cook for 8 minutes until prosciutto is crisp and dates are heated through. To serve, skewer with toothpicks, drizzle with Blood Orange Balsamic and sprinkle with crushed walnuts.