From date nights to holiday gatherings, Ina Garten knows how to entertain with ease. As we look ahead to another fall and winter full of football-watching parties, nights around the fire pit, holiday feasts and more, we’re excited to add a 3-ingredient appetizer recipe from the Barefoot Contessa herself—Warm Dates with Blue Cheese and Prosciutto—to our regular rotation.
On an episode of Barefoot Contessa: Cook Like a Pro all about make-ahead meals for entertaining, Garten demonstrates how to make a Moroccan Lamb Tagine with Steamed Couscous entree and a Decadent (Gluten-Free) Chocolate Cake. But our favorite recipe from the episode, which we plan to make on repeat this season, is (almost) as easy to make as it is to eat.
How to Make It
“When I have friends come for dinner, I always like to serve a little something with drinks,” Garten says, as she slices a slit lengthwise across each date to remove the pit. “Not so much that they fill up on it but a little something. Usually, it’s something that’s store-bought, like cashews, or little cherry tomatoes in season.”
Quentin Bacon
“Every once in a while, an hors d’oeuvre comes along that I think is really worth spending a little time making, and that’s what I’m going to show you. I have two hors d’oeuvres that are both really easy and a little cheesy,” Garten says, referring to the Mustard and Gruyère Batons she whipped up as well as the star of the show, in our opinion, the Warm Dates with Blue Cheese and Prosciutto that are “so easy to make,” according to Garten.
After pitting each date and “butterflying” it to spread the date open while still leaving a portion intact, Garten tucks about 1/4 ounce of Bleu d’Auvergne cheese—a French blue cheese—into each butterflied date. “You can also use Roquefort or any kind of blue cheese you like,” Garten says.
Then, take a piece of prosciutto that’s as wide as each date, which is about half of a slice trimmed lengthwise, and wrap it around the cheese-stuffed date. Pop the dates on a sheet pan to bake at 400°F until the prosciutto is golden and the cheese is slightly melty, about 8 minutes.
How to Change It Up
Garten says, “It’s really fast!” And surprisingly easy, too. After trying the OG combo, we are excited to switch things up with fresh figs, dried figs and grapes, and perhaps a schmear of blue cheese on a slice of pear or apple wrapped in prosciutto. The options are nearly endless—just like our desire to crash one of Garten’s dinner parties one day!