This classic appetiser features creamy blue cheese, tangy goat’s cheese, and a hint of smoky paprika. Prosciutto adds a salty and savoury note against the sweetness of the dates. Perfect little morsels for entertaining or a special occasion, and of course, alongside a glass of Sangiovese gin!
INGREDIENTS
• 12-24 large Medjool dates
• 100g blue cheese, crumbled
• 100g goat’s cheese, softened
• 1/4 tsp smoked paprika
• 6 slices prosciutto
METHOD
Preheat the oven to 190°C. Line a baking sheet with parchment paper.
Slice each date lengthwise on one side and remove the pit.
In a mixing bowl, combine the blue cheese, goat’s cheese, and smoked paprika. Mix until well combined.
Fill each date with a small spoonful of the cheese mixture. Wrap each stuffed date with half a slice of prosciutto and secure with a toothpick if needed.
Place the prosciutto-wrapped dates on the prepared baking sheet.
Bake for 10-15 minutes, or until the prosciutto is crispy and the cheese is melted and bubbly. Remove from the oven and let cool for a few minutes before serving.
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This gin is a nod to you, our members. We’ve tasted hundreds of delicious Australian gins over the years and every year our tasting panel has the (really terrible) job of choosing their 12 favourite gins to share with you. It’s tough competition and they’re a very picky bunch!
Twelve months ago, we floated the idea of making something exclusively for our members; something one off and never to be repeated. It needed to be something for the collectors to add to their gin shelves and moreover, we had to make a product we were proud to share, and one delicious enough to get past our tasting panel!
