Each morsel is two delicious bites of soft date, sharp blue cheese and tender prosciutto making these easy to assemble and devour. Use a soft goat’s cheese in place of the blue cheese if desired.
INGREDIENTS
12 fresh Medjool dates
80 grams soft blue cheese
2 tablespoons sour cream
sea salt and freshly ground pepper
4-6 slices prosciutto
2 tablespoons finely chopped pistachio nuts
balsamic glaze for drizzling
METHOD
Slit the dates open and remove the stone. Mash the blue cheese and sour cream together in a bowl and season.
Gently pull the dates apart and fill with a small spoonful of the cheese mixture.
Cut each slice of prosciutto into 2-3 pieces lengthwise. Wrap one slice around each date and place on a serving platter. Sprinkle with the pistachios then drizzle a little glaze over the top of each date. Makes 12 dates
Pantry note: Medjool dates can be found in the fresh produce section of supermarkets.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!