Prosciutto Wrapped Dates with Sage

This Prosciutto Wrapped Dates with Sage recipe is excerpted from our friend Brittany Wood Nickerson’s new book Recipes from the Herbalist’s Kitchen © used with permission from Storey Publishing.

Food has the ability to mark time and experience. Each summer I look forward to ripe tomatoes and sun-kissed basil. I admire the wildflowers as they bloom and pass throughout summer and into autumn. In winter I love watching the wind blow and the snowfall, only to gratefully see it melt and the mud flow again come spring.

The first time I tested this recipe, I made it for my college roommate and her partner on their annual summer trip back east. It is always a special and joyous time of “catching up” and basking in the light of each other’s company. I can easily conjure an image of all of us sitting in the kitchen, reaching for these little treats from the pan. When I shut my eyes, I see smiles, hear laughter, and even smell the prosciutto frying in the pan.

Brittany Wood Nickerson (she/her) is an herbalist, astrologer, author, educator, and kitchen enthusiast.  Her approach emphasizes personal empowerment and evolution, healing personal and cultural narratives, holistic self-care, and intentional living. Brittany is the founder and primary instructor of Thyme Herbal, where she offers intuitive astrological counseling and courses on a variety of topics related to nature-based cycles, lifeways, and personal and community transformation.

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Prosciutto Wrapped Dates with Sage

Prosciutto Wrapped Dates with Sage

5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 4
Calories 163 kcal


  • 1/3 cup soft goat cheese
  • 2 tbsp finely chopped fresh sage
  • 10 dates, cut in half, pits removed
  • 1/8 to 1/4 pound thinly sliced prosciutto (4-6 slices)


  • Combine the cheese and sage in a small bowl and mix well. Generously stuff the cheese mixture into the date halves; each date half should get about a teaspoon. Slice the prosciutto into 20 approximately equal pieces, and wrap each slice around one of the stuffed date halves.
  • Heat a skillet over medium heat. Once it’s hot, place the prosciutto-wrapped dates in the pan and cook, rotating occasionally, until browned, 3 to 5 minutes. Serve hot — I usually serve them right from the pan.


Calories: 163kcalCarbohydrates: 14gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 164mgPotassium: 161mgFiber: 2gSugar: 11gVitamin A: 202IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.


  1. Anita November 20, 2021 at 4:13 pm - Reply

    Hi, I love the rustic look of this dish. I’ve never used a cast iron pan. I assume they can only be used on gas cook tops? Do you think this recipe works best with fresh or dried dates?

    • Bill Bradley, R.D. November 24, 2021 at 11:18 am - Reply

      Hi Anita, A cast iron pan will work on an electric stove as long as it isn’t the kind of stove that has glass burners. Those would get scratched. A regular electric stove is fine. -Bill

  2. Tammy October 9, 2018 at 5:49 pm - Reply

    So yummy!! Delicious combination of salty, sweet, and savory.

  3. Ivan Parrett July 16, 2018 at 10:04 pm - Reply

    Deliciously wrapped date just start warm conversations. 5/5 Thanks

  4. Kathy Leal July 14, 2018 at 2:38 pm - Reply

    OMG ! !
    I have tried goat cheese stuffed dates with Almonds, but these are fabulous ! ! ! !!!
    so very easy to make.

    • Bill Bradley, R.D. July 14, 2018 at 2:58 pm - Reply

      Thanks Kathy! Brittany’s book is full of fabulous recipes! Enjoy.

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