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Stuffed Medjool Dates | Feast In Thyme

Blue Cheese Stuffed Medjool Dates Wrapped in Prosciutto

Makes approximately 24 stuffed dates


  • 1 cup blue cheese (Stilton or Roquefort are good choices)
  • 1/2 cup mascarpone cheese
  • 1/2 pound Prosciutto di Parma, sliced thin
  • 24 dried Medjool Dates, whole
  • Toothpicks


  • Make a small incision along one side of each date, making sure to leave the majority intact so that it can close back up easily. You basically want to leave a large "hinge" to the back of the date. Pull out the small pits inside and discard. Set aside the prepared dates.
  • With a fork, combine the mascarpone cheese with the crumbled blue cheese in a small bowl. As the intensity of blue cheese varieties can vary, I recommend adding half the blue cheese to the mascarpone to start, and adding a little more at a time, tasting as you go in order to come to your preferred flavor for the filling. When satisfied with the taste, stuff each date with a small spoonful of filling, closing the date around it so that only a little strip of filling can be seen. 
  • Slice or neatly tear the prosciutto slices into long strips about half the width of each date. Wrap each date with the strips of prosciutto, and secure with a toothpick. Add more or less prosciutto to your taste (I personally like more, but I’m also a fiend for the saltiness it adds to each bite). These can be served right away, or stored in the fridge in an airtight container overnight. Serve arranged on a pretty platter.


On Buying Blue Cheese: I do not recommend buying pre-crumbled blue cheese often sold in stores for topping salads, as I've found it can be rather dry. Instead, pick up a nice chunk of 4-6 ounces of soft, high quality blue cheese you can crumble yourself.