Medjool Dates with Goat Cheese & Parma Ham
The Medjool dates stuffed with goat cheese and chives, then wrapped in Parma ham are one of the most successful appetizers according to my friends. The creaminess and sourness of the goat cheese mixture balances the sweetness of the dates and the Parma ham gives it a nice earthy tone. The chives add a little bright note that will make you ask for more.
This recipe is cute, easy and always a winner! It makes great bite-size appetizers, and goes very well with any type of gathering specially around the holidays. It presents nicely and you can make them ahead.
Bon Appétit!
Medjool Dates with Goat Cheese & Parma Ham
Recipe credits: Rafaella Sargi
Makes 28 stuffed dates
Ingredients
6 oz (170 g) soft goat cheese
¼ cup sour cream (optional)
Sea Salt
Black Pepper
1 Tablespoon fresh chives, finely chopped
14 Medjool dates, pitted and halved lengthwise
14 slices of Parma Ham, halved lengthwise
Chives for decoration
Directions
Scale and prep all the ingredients.
You will need one medium mixing bowl.
In a medium bowl, mix the soft goat cheese with up to ¼ cup of sour cream. Depending on the brand and texture of the goat cheese you are using, you might need more or less ¼ of sour cream to soften the goat cheese and achieve a creamy mixture (but not runny). It has to hold itself. Add the finely chopped chives and season with salt and pepper. Mix well.
Put 1 teaspoon of the cheese mixture in the hollow part of the halved date. Fold one slice of the halved parma ham in two then wrap it around the stuffed date. Repeat with the remaining ingredients.
Decorate with chives.
Eat right away, or keep refrigerated until ready to serve.
