Prosciutto &
Raw Cheese Dates
Prep Time: 15 min. Cook Time: 10-15 min.
Total Time: 25-30 min.
Makes: 12 pieces
Macronutrients: 2.5g protein · 16g carb · 2g fat
For a visual, see my instagram video here!
About the dish:
This dish dates back to 19th century Victorian England!
“Angels on Horseback” & “Devils on Horseback”
“Angels on Horseback” are oysters wrapped in bacon. Shortly after this common appetizer, “Devils on Horseback” were created: prunes wrapped in bacon, sometimes stuffed with almonds, cheese, or chutney. It is unclear how these dishes got their names.
I first had this dish very recently at a restaurant in Glastonbury, CT called “Bin 228”. P.S: they have the best bacon wrapped meatloaf!
A date is a stone fruit that grows in bunches on palm trees in Northern Africa, the Middle East and South Asia. They have a rich caramel texture and taste. They are SO rich and sweet, you don’t need very many to feel satisfied!
Proscuitto > Bacon
The original dish calls for bacon, however I just LOVE how crispy the prosciutto gets and how easily it sticks to the date.
Prosciutto translates to “ham” in Italian. This thinly sliced salty meat is from pig legs and is aged in a dry curing process. During the dry aging process, the meat is covered in salt and left to rest for a few weeks.
Prosciutto tastes very similar to bacon and hugs the date while baking and caramelizes it perfectly!
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As an Amazon associate I earn from qualifying purchases.Equipment:
scissors
parchment paper (optional)
small spatula
Ingredients:
2oz. prosciutto
2oz. organic raw sharp cheddar cheese
(or whatever you prefer)
Steps:
Pre-heat your oven to 425°F
Line your baking sheet with a bleach free parchment paper for easier removal.
Remove the pits from the dates and open them almost all of the way, leaving enough room to fill with cheese but still keeping them attached, see video for visual.
Slice your raw cheese into 1 inch skinny blocks or small cubes so you can fit pieces of cheese into each date. You can add as much as will fit, or as little as you want. The dates are malleable so as long as you can close them back together you should be fine.
Stuff the cheese blocks into your dates and mush each side back together again, it should stick back together, hiding the cheese.
Cut 2 inch pieces of your prosciutto and wrap each cheese stuffed date with a piece. I don’t necessarily wrap it completely around, as long as 3/4 is covered (mainly on the top) then I am satisfied. I find clean scissors makes cutting the prosciutto easier.
Line your dates on the baking sheet and put in the oven to bake for 10-15 minutes or until the dates are oozing cheese and the prosciutto is crispy/golden brown!
Allow to cool for 5 minutes and serve.
For a visual, see my instagram video here!
Changes/Substitutions
You can use ANY cheese you want for this dish! I prefer raw sharp cheddar cheese. Other cheeses that would go great with this dish are goat or feta cheese. But really, anything you prefer will taste delicious!
You can easily use figs instead of dates.
You can use BACON instead of prosciutto, I just like prosciutto better because it gets crispier and sticks to the date well.
Sadie creates naturally sweetened and savory dishes with an animal-based way of eating in mind.
Meal prep is her specialty.
She likes to make traditional recipes that are inclusive to everyones palate and lifestyle, while showcasing natural alternatives.
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