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Prosciutto wrapped dates with port and cranberry sauce recipe

23 ratings

These delicious prosciutto parcels are stuffed with the tasty festive flavours of tangy blue cheese and sweet, sticky dates, making it the perfect starter for Christmas Day. Serve this sophisticated gluten-free starter with peppery watercress and a tart port and cranberry sauce. See method

Serves 4
10 mins to prepare and 15 mins to cook
407 calories / serving
Gluten-free

Ingredients

olive oil, for greasing
12 organic medjool dates
120g Danish blue cheese
12 slices prosciutto
85g pack watercress

For the port and cranberry sauce

4 tbsp cranberry sauce
6 tbsp port

Each serving contains

Energy
1710kj
407kcal 20%
Fat
17g 24%
Saturates
8g 41%
Sugars
39g 43%
Salt
3g 50%

of the reference intake
Carbohydrate 39.1g Protein 19.7g Fibre 2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C and lightly grease a large baking tray with oil. Cut each date from top to bottom lengthways. Cut the cheese into 12 rectangular pieces to fit inside the dates and push a cheese piece into each date, so the date wraps around the cheese.
Wrap a slice of prosciutto around each date tightly and place, spaced a little apart, in the baking tray. Bake for 12-15 mins until the prosciutto is crispy but still translucent.
Meanwhile, make the port and cranberry sauce. Mix the cranberry sauce and port in a small pan and season with black pepper. Bring to the boil, then cook over a high heat, stirring occasionally, for 4 mins or until the mixture has reduced to a thick sauce.
Divide the watercress between 4 serving plates and place 3 of the wrapped dates on top. Drizzle with the port and cranberry sauce to serve.

See more Christmas starters