Wine & Cheese by TCC Recipes

Here’s a great, easy appetizer for this summer season!

St. Peters Blue Cheese Stuffed Prosciutto Wrapped Dates with Cream of Balsamic

1 package medjool dates
4 oz. (1/4 pound) St. Peters blue cheese
1/4 lb thinly sliced prosciutto cut into thirds vertically
1/2 cup Givoanni Cream of Balsamic
Stonewall Kitchen Champagne Shallot Mustard, for dipping
Toothpicks for serving

Heat oven to 400 degrees. Cut dates in half or quarters, depending on size. Stuff date with a little bit of blue cheese and then wrap with prosciutto. Use a toothpick to keep prosciutto in place.

Place wrapped dates on sheet pan and heat in oven about ten minutes or until prosciutto turns a bit crispy. Remove from oven and drizzle cream of balsamic over stuffed dates. Serve mustard alongside for dipping.

Dry Rosé wines are clean, crisp, and transition well from course to course.
Try the Les Vignes Retrouvees Cotes de Saint Mont Rosé, our new favorite this season!