Lemon Mascarpone-Stuffed Dates


  • 2 teaspoon(s) chopped parsley
  • pinch(s) of finely grated lemon zest
  • 6 paper-thin slices of speck or prosciutto
  • Salt and freshly ground pepper
  • 2 tablespoon(s) mascarpone cheese or cream cheese
  • 1 tablespoon(s) extra-virgin olive oil
  • 12 large Medjool dates
  • + 2 more ingredients
    • 0.5 teaspoon(s) honey
    • 1 teaspoon(s) fresh lemon juice

1. Preheat the oven to 400°. In a small bowl, combine the mascarpone, lemon juice, honey and lemon zest and season with salt and pepper. Make a slit in each date and remove the pit. Carefully fill each date with 1 1/2 teaspoons of the mascarpone mixture. Wrap a slice of speck around each date and...

View full recipe at Food & Wine


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