Roman Stuffed Dates
Easy Roman Stuffed Dates recipe with mascarpone, walnuts, and prosciutto. Ready in under 30 minutes for a delicious appetizer or snack. Perfect for entertaining!
Equipment
- cutting board
- knife
- mixing bowl
- measuring cups
- measuring spoons
- baking sheet
- parchment paper
- oven
Ingredients
Main Ingredients
- 24 Medjool dates
- 1/3 cup mascarpone cheese at room temperature
- 1/4 cup walnuts finely chopped, toasted
- 4 slices prosciutto
Finishing
- 1 tbsp extra virgin olive oil high-quality
- 1 tsp black pepper freshly cracked
- 1/4 tsp sea salt flaky
Instructions
- Preheat your oven to 375°F (190°C) and line a small baking sheet with parchment paper.
- Slice each date lengthwise on one side and carefully remove the pit, creating a small pocket for the filling.
- In a small bowl, stir together the mascarpone cheese and chopped walnuts until just combined.
- Gently spoon or pipe about 1 teaspoon of the cheese mixture into the cavity of each date, being careful not to overfill.
- Cut each slice of prosciutto in half lengthwise, then wrap one strip around each stuffed date, securing the filling inside.
- Arrange the wrapped dates seam-side down on the prepared baking sheet. Drizzle with olive oil and sprinkle with black pepper.
- Bake for 10-12 minutes, or until the prosciutto becomes slightly crispy and the dates are warmed through.
- Transfer the dates to a serving platter and finish with a light sprinkle of flaky sea salt before serving warm.
Notes
Ensure dates are pitted properly. For a shortcut, use pre-chopped walnuts. Serve immediately for best texture.