Date Rumaki
Nothing says the 70s like rumaki. Back in the day, they were stuffed with water chestnuts or sautéed chicken liver. To bring it up to date, we used two of my favorite ingredients: cheese and prosciutto! This modern rumaki is stuffed with goat cheese and roasted almonds, then wrapped in prosciutto and baked until golden brown. Salty, sweet, cheesy and crunchy all in one bite–it’s a disco party in your mouth!
Ingredients
- 1- pound Dates about 24
- 6 oz Goat Cheese room temperature
- ½ cup Roasted Almonds
- 1 pound (12 slices) Prosciutto
Instructions
- Preheat the oven to 400º F. Line a baking sheet with aluminum foil and place a cooling rack on top of the baking pan.
- Place the dates on a cutting board. Using a paring knife, make a slit on the side of each date and remove the pit.
- Using a spoon or your fingers, stuff about a teaspoon of goat cheese into the date. Top the cheese with an almond or two. Pinch the date closed.
- Place a piece of the prosciutto on the cutting board and cut it in half, lengthwise (only cut 1 piece at a time, so it doesn’t dry out). Wrap the date in a ½ piece of the prosciutto and secure it with a toothpick.
- Place on the rack of the baking sheet. Repeat with the remaining dates. Leave a little space between each date as you place them on the baking sheet.
- Place the baking sheet in the oven and bake for 6-7 minutes. Remove from the oven and flip over. Bake for an additional 6-7 minutes until crispy and brown.
- Let cool slightly. Place on serving platter. Serve warm.
Notes
TIPS & TRICKS
– I like to use Medjool dates. They are a nice big size and have a soft, chewy texture and are so sweet!
– You can substitute the goat cheese with blue cheese and use toasted pecans or walnuts instead of almonds.
– The dates can be stuffed 2 days in advance. Just cover them well with plastic film so they don’t dry out.