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.
Prosciutto Wrapped Dates with Sage
- 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: 5g