Prosciutto-Wrapped and Goat Cheese Stuffed Medjool Dates with Triple Berry Chipotle Glaze
Ingredients
24 Medjool dates, pitted
4 oz. goat cheese log, softened
12 thin slices prosciutto, cut in half lengthwise
1/3 cup CopperLeaf Triple Berry Chipotle Jam
2 Tbs. good balsamic vinegar
pomegranate seeds, for garnish
In a small saucepan over medium heat, combine jam and vinegar and cook until reduced and slightly thickened, watching carefully so mixture doesn’t scorch; remove from heat to cool. Using a small paring knife, slice down one side of each date lengthwise. 
Using a small spoon or scoop, stuff a small amount of goat cheese into each date.
Starting at the end of each slice of prosciutto, roll up each stuffed date and place onto a serving platter.
Drizzle some of the prepared jam reduction over stuffed dates as desired, then garnish serving platter with pomegranate seeds. Serve at once.
Chef Alli packs sweet, savory and salty all together with this appetizer drizzled in Triple Berry Chipotle Jam from CopperLeaf. Save this recipe for your own collection.
by Chef Alli: http://www.chefallis.com/
Popular Categories
- Recipes
- Member features
- In the news
- Savor the Season
- Farmers markets
- Latest happenings
- Specialty Food & Drink
- Recipes
- Member only
- Supporting Kansas
- More categories ...
Popular Tags
- chef alli
- recipe
- savor the season
- kansas
- fancy food show
- social media
- farmers market
- local
- from the land of kansas
- membership
- wine
- kansas farm bureau
- hildebrand farms dairy
- alma creamery
- annual meeting
- beef
- community
- farmers market
- hy-vee
- beer
- kansas products
- intern spotlight