Prosciutto wrapped dates with port and cranberry sauce recipe
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
- 80g pack watercress
For the port and cranberry sauce
- 4 tbsp cranberry sauce
- 6 tbsp port
Each serving contains
- Energy
- 1710kJ 407.0kcal
- Fat
- 17g
- Saturates
- 8g
- Salt
- 3.0g
- Sugars
- 39g
of the Reference intake
Carbohydrate 39.1gProtein 19.7gFibre 2.0g
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
