Manchengo Stuffed Dates

A simple show-stopper that never fails to please. It has everything in a couple of bites: sweet, salt, spice, creamy balanced with fresh herbs—your taste buds will thank you.

RECIPE

Ingredients:

• 10-12 medjool dates, pitted, halved, and each half sliced in half

• 5-6 slices of Prosciutto di Parma, torn in half to create 10-12 slices

• 10-12 small chunks of Manchego

• 1 tablespoon extra virgin olive oil

• 1/2-1 teaspoon Calabrian chilis

• 2 tablespoons lemon juice

• 2 teaspoons lemon zest, plus more for garnish

• 1 teaspoon rosemary, finely chopped

Instructions:

• Preheat oven to 400 degrees F. Slice the Dried Dates (10) in half lengthwise and discard the pit.

• Stuff each date with a piece of manchego, then roll prosciutto around the date crosswise a few times and transfer to a baking sheet. Repeat for the rest of the dates.

• Bake for 6-7 minutes. Remove from the oven and let cool for 5 minutes.

• While the dates cool, make the sauce. In a small bowl, whisk together Calabrian chilis, olive oil, lemon juice, and lemon zest. Set aside.

• Transfer dates to a serving platter and drizzle with chili sauce and sprinkle with rosemary.