Cheese-Stuffed Dates with Prosciutto

• 1/4 cup (2 ounces) goat cheese, at room temperature
• 1/4 cup (2 ounces) mascarpone cheese, a room temperature
• 1/4 cup finely chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• 16 (12 ounces) Medjool dates, pitted
• 8 thin slices proscuitto, halved lengthwise
• Special equipment: 16 toothpicks or cocktail picks

1. In a small bowl, mix together the cheeses and basil.
2. Season with salt and pepper.
3. Gently pull the dates apart and spoon about 1/2 teaspoon cheese mixture inside.
4. Close the dates around the cheese filling.
5. Wrap a piece of proscuitto around each date and secure with a toothpick.
6. Arrange the stuffed dates on a platter and serve.

goat cheese, mascarpone cheese, fresh basil, kosher salt, dates, cocktail picks

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/cheese-stuffed-dates-with-prosciutto-recipe6.html (may not work)