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In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste. Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick. Arrange the stuffed dates on a platter and serve.
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First: Preheat oven to 375F. Second: Slice the dates on one side to open them up, remove the pits and any hard stem end. Third: Slice each slice of the prosciutto into 2 or 3 long strips. Fill the cavity of each date with around 1 teaspoon of cheese then wrap the with a strip of prosciutto. Fourth: Place the dates on a lined baking sheet and.
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Baking & Serving: Brush the dates lightly with olive oil using a pastry brush. Sprinkle the dates with fresh thyme. Bake the dates at 425F/218C for about 8 to 12 minutes, until the cheese is softened and the prosciutto is lightly crispy. Remove the baked dates from the oven and onto a serving tray.
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Preheat the oven to 400°F and line a large baking sheet with parchment paper and set aside. Use a sharp knife to cut a slit halfway through the dates lengthwise; set aside. Mix together the feta, pecan pieces, pepper, and salt (if using) and stuff each of the dates with a little more than 1 teaspoon of the mixture.
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Preheat oven to 375F/190C. Slice the dates on one side to open them up, remove the stones and any hard stem end. Slice each slice of the prosciutto into 2 or 3 long strips. Fill the cavity of each date with around 1tsp cheese then wrap around them with a strip of prosciutto.
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In a small bowl, mix together the cheeses and basil. Season with salt and pepper. Gently pull the dates apart and spoon about 1/2 teaspoon cheese mixture inside. Close the dates around the cheese.
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Beat with an electric hand mixer for about 30 seconds - 1 minute, until smooth and creamy. Place in the refrigerator for about 10 minutes, until chilled. Pit the dates. Carefully slice the dates lengthwise with a sharp paring knife, and then remove the seed. Set the date aside.
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Assemble the pitted dates on a large sheet pan and stuff with the goat cheese and walnuts (hold the honey for now). Bake for 5 to 10 minutes, or until the dates have softened and warmed through and the cheese has gained some color. Remove from the oven and finish with honey and pepper flakes. Serve immediately.
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Step 2. With a knife, make a lengthwise incision in each date. Gently open the dates slightly and remove the pits. Spoon about 1/2 teaspoon cheese mixture inside each one. Close the dates around.
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2 cups goat cheese $8.09 1/4 cup finely chopped fresh basil leaves $0.37 16 Medjool dates, pitted $5.99 8 slices proscuitto, cut in half lengthwise $4.99 Kosher salt and freshly ground black pepper $0.02. Total Cost $19.46
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Boil some water, then pour over the cashews. Let soak for an hour. I find it's easier to use a food processor for cashew cream cheese vs a blender. However, if you use a blender you may have to scoop down the sides and bottom often and let it go for longer. Blend until you reach your desired texture.
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For the crema: Whisk together the sour cream, mascarpone, lemon zest, lemon juice, basil and salt. Cover, and refrigerate for at least 1 hour to let the flavors marry. Make a small lengthwise slit.
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Instructions. For the sauce, whisk together the sour cream, mascarpone, lemon zest, lemon juice, basil, and salt. Cover and refrigerate for at least 1 hour to let the flavors marry. For the dates, preheat the oven to 400°F. Make a small slit lengthwise, down the center of each date.
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Recipe of the Day: Giada De Laurentiis' Cheese-Stuffed Dates with Prosciutto Save this recipe: http://bit.ly/2hw0H3t.