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Ina Garten’s 3-Ingredient Party Appetizer: Warm Dates with Blue Cheese and Prosciutto

Ina Garten’s warm dates with blue cheese and prosciutto use three ingredients and take about 30 minutes, with just eight minutes in the oven.
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Ina Garten’s three-ingredient party appetizer is Warm Dates with Blue Cheese and Prosciutto: pitted Medjool dates filled with sharp blue cheese, wrapped in prosciutto and baked at 400°F for about eight minutes. The recipe makes 24 dates, serves six, and takes about 30 minutes, including 20 minutes of active preparation.

What you need

Food Network credits the recipe to Ina Garten and identifies it as reprinted from her 2018 cookbook Cook Like a Pro. The published ingredient list is:

  • 24 large dried Medjool dates with pits (14 ounces)
  • 6 ounces sharp blue cheese, such as Bleu d’Auvergne
  • ¼ pound thinly sliced prosciutto (8 to 10 large slices)

Garten is reported as saying that Roquefort or another blue cheese can be substituted; the recipe does not rank one cheese above another. Use a small paring knife to open and pit the dates. Food Network’s cook’s note recommends looking for dried Medjool dates in the produce section, where they will be freshest.

How to make the warm dates

  1. Heat the oven. Set it to 400°F.
  2. Pit the dates. With a small paring knife, slit each date lengthwise and open it just enough to remove the pit, keeping the date intact.
  3. Fill and wrap. Put blue cheese inside each date, fold it closed, and wrap it twice with a strip of prosciutto.
  4. Bake. Arrange the dates on a sheet pan and bake for about eight minutes, until the prosciutto is browned and the cheese is beginning to melt.
  5. Serve warm. Let the dates cool slightly before serving.

Timing, yield and serving

Food Network lists six servings, 30 minutes total, and 20 minutes of active preparation. Garten describes the appetizer as a small bite to serve with drinks before dinner. The recipe’s timing is approximate: use the browned prosciutto and starting-to-melt cheese as the doneness cues.

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Recipe source

The recipe appears in Food Network’s Warm Dates with Blue Cheese and Prosciutto and is credited to Ina Garten’s Cook Like a Pro (copyright 2018, Clarkson Potter/Publisher).

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