Ingredients:

  • 24 Large Medjool dates, pitted (approx. 450g)
  • 115g fresh goat cheese, softened
  • 15ml fresh thyme leaves, minced
  • 2g cracked black pepper
  • 170g Prosciutto di Parma, 12 slices halved lengthwise
  • 15ml extra virgin olive oil
  • 60ml clover honey
  • 5g red chili flakes
  • 5ml apple cider vinegar

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Use a paring knife to make a lengthwise slit in each Medjool date and remove the pit without cutting all the way through.
  2. In a small mixing bowl, whip the goat cheese with minced thyme and cracked black pepper until smooth. Spoon approximately 1 teaspoon (5g) of the mixture into the cavity of each date and press the sides slightly to secure.
  3. Wrap a half-slice of prosciutto tightly around the center of each stuffed date, ensuring the seam is on the bottom. Arrange on the prepared baking sheet and lightly brush the tops with olive oil.
  4. Roast in the oven for 10 to 12 minutes until the prosciutto is golden brown and shatter-crisp, and the goat cheese is slightly bulging.
  5. While roasting, combine honey and chili flakes in a small saucepan over low heat until bubbling. Stir in the apple cider vinegar. Drizzle the warm hot honey over the dates immediately before serving.