Gluten-Free Prosciutto-Wrapped Gorgonzola Dates
Elegant no-bake appetizer pairing salty prosciutto and creamy gorgonzola-stuffed medjool dates with a glossy honey-balsamic reduction. The sweet-salty interplay makes these ideal for cocktail parties, holiday entertaining, or upscale casual gatherings. This version sets itself apart with a concentrated balsamic glaze that adds sophisticated depth to the briny cheese and cured meat filling.
Ingredients
- 20 medjool dates, pitted
- 10 slices prosciutto, halved lengthwise
- 4 ounces gorgonzola cheese, crumbled
- toothpicks, for skewering
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 pinch kosher salt
- ¼ teaspoon black pepper(optional)
Instructions
- 1
Preheat oven to 375°.
- 2
Slice each prosciutto strip in half lengthwise.
- 3
Cut along one side of each date and fill with gorgonzola.
- 4
Wrap each date with a prosciutto strip and secure with a toothpick.
- 5
Place on an oven-safe wire rack over foil-lined sheet pan and bake 15-20 minutes.
- 6
Heat balsamic vinegar in a small saucepan over medium heat until reduced by 75 percent, whisking occasionally.
- 7
Remove from heat, drizzle in honey, season with salt and pepper, and whisk until combined.
- 8
Serve dates with honey-balsamic reduction as a dip or drizzle.
Tips
Prepare gorgonzola-stuffed dates up to 4 hours ahead, wrap in plastic, and refrigerate. Bake just before serving for optimal cheese warmth and prosciutto crispness.
Reduce balsamic slowly over medium heat, whisking frequently to prevent scorching. It will thicken further as it cools, so remove slightly before reaching desired consistency.
For easier assembly, pit dates with a small paring knife by cutting a slit and pushing pit out gently, keeping the fruit intact for filling.
Good to Know
Cover and refrigerate assembled dates up to 4 hours before baking. Balsamic reduction keeps refrigerated up to 1 week; reheat gently before serving.
Stuff dates with gorgonzola and wrap in prosciutto up to 4 hours ahead. Store covered in refrigerator. Prepare balsamic reduction up to 1 week in advance.
Serve warm immediately after baking. Drizzle or serve reduction in a small bowl for dipping. Arrange on a platter as passed hors d'oeuvre or appetizer course.
Common Mistakes
Over-reduce balsamic past 75 percent to prevent burning and excessive bitterness.
Skip toothpick securing to prevent prosciutto from unraveling during baking.
Don't overstuff dates with cheese, which causes leaking and uneven cooking.
Substitutions
FAQ
Can I make these ahead and freeze them?
Assembled wrapped dates freeze well up to 2 months in an airtight container. Bake directly from frozen, adding 5 extra minutes to cook time. The balsamic reduction does not freeze well due to texture breakdown; prepare fresh before serving.
What if my balsamic vinegar reduction doesn't thicken enough?
Continue simmering over medium heat for another few minutes, whisking often. Remember it thickens further as it cools, so err on the side of slightly thin. If over-reduced and bitter, stir in 1 tablespoon honey to balance.
How long can I keep baked dates and the reduction?
Baked dates taste best served warm or at room temperature within 2 hours. Refrigerate leftovers up to 2 days and reheat gently at 300°F for 5 minutes. Balsamic reduction keeps refrigerated up to 1 week.