- ¼ cup (2 ounces) goat cheese, at room temperature
- ¼ cup (2 ounces) mascarpone cheese, a room temperature
- ¼ cup finely chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- 16 Medjool dates (12 ounces), pitted
- 8 thin slices prosciutto, halved lengthwise
- Special equipment: 16 toothpicks or cocktail picks
- In a small bowl, mix together the cheeses and bail and season with salt and pepper, to taste.
- Gently pull the dates apart and stuff with about ½ teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
- Arrange the stuffed dates on a platter and serve.
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