This quick and easy appetizer has only three ingredients: dates, blue cheese and prosciutto.You can use whatever blue cheese you prefer, but Ina Garten uses Bleu d’Auvergne cheese.You can get creative as you wish. Try it with various fruits such as grapes, apples or pears.
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.”
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“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 ¼ 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 it, 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!
Frequently Asked Questions
What should I know about choosing dates?
For this recipe, look for dried Medjool dates. You should look for them in the produce section of your grocery store, as these tend to be the freshest. Check the packaging for the expiration date and opt for ones with clear packaging, allowing you to inspect them before purchasing. The ideal dates should be plump, slightly wrinkled and free of any mold. Once you bring them home and open the package, the dates should feel moist and sticky; they should never be hard, dry or show signs of mold. Additionally, they should have a pleasant, fragrant scent and should not smell sour. If you store them in an airtight container in the refrigerator, they can last for up to a year.
What if my dried dates have white spots?
It’s best to purchase dates without white spots. White spots indicate that the dates are aging and crystallized sugar is beginning to form. It’s best to use fresher dates, but you can still eat ones with white spots.
What if I can’t find Bleu d’Auvergne cheese?
If you can’t find Bleu d’Auvergne cheese, you can choose a similar-flavored French blue cheese such as Roquefort, Stilton or Gorgonzola Dolce. If you prefer a milder blue cheese, consider options like Saint Agur or Fourme d’Ambert.
What should I know about choosing prosciutto?
For authentic Italian dry-cured prosciutto with great flavor, select Prosciutto di San Daniele or Prosciutto di Parma. Always check the packaging for expiration dates. Once you open the package, transfer the prosciutto to an airtight container and store it in the coldest part of your refrigerator. It’s best to consume it within 5 days, but it may last a bit longer. If the prosciutto begins to look gray, feels sticky or smells bad, it’s best to discard it.
Dining and Cooking