Easy Appetizers: Prosciutto with Figs and Mascarpone Stuffed Dates

I absolutely love hosting people for dinner. I grew up watching my mother host dinner parties, and as soon as I started learning to cook, I began hosting little gatherings. They started off kind of simple in college---paper plates, red solo cups, and friends scattered over my tiny dorm using any available surface as a chair. I still remember the first time I had my husband (then boyfriend) over for dinner. I made him chicken fingers and rice-a-roni. I think I spent the entire day panicking over how to perfectly time the cooking process. Luckily, since then, I have had a bit more practice, and I don’t spend the entire day panicking. Now that I have a few solid “dinner party recipes,” I have time to think about other details like table settings (see flowers below) and of course, appetizers. I am always on the hunt for easy (emphasis on the easy) appetizers, so just in case I am running around at the last moment putting together the salad, etc., my guests have something to munch on.

Recent Flower Arrangements Using Lime Slices

If I am putting together a fancy meal, I don’t like to add any extra stress, so these two appetizers are really simple to put together and can be done in advance (just take them out of the refrigerator about an hour before serving them). The figs stuffed with prosciutto are about as straightforward as it gets. Unfortunately, figs are seasonal, so you can’t count on them being available when you need them. The stuffed dates take a few extra minutes, but they are worth it. There are several different ways to prepare dates as an appetizer—the most popular being bacon-wrapped dates—but I wanted to try something a little different, and you can never go wrong with mascarpone cheese.

Recipe for Figs Stuffed with Prosciutto

Delicious Fresh Figs

Step 1: Using a sharp knife, make a cross-shaped slit in each fig, cutting only three-fourths of the way through the fruit.

Step 2: Roll a slice of prosciutto and tuck it into the slit of the fig. Repeat until all the figs are stuffed. Cover with plastic wrap and refrigerate. Remove 1 hour before serving.

Recipe for Mascarpone Stuffed Medjool Dates

Step 1: Make a cut the length of the date and remove pit. Place pitted dates on a plate and set aside.

Step 2: In a small bowl combine cheese, honey and lemon zest with a spatula until mixed well.

Recipe Courtesy: Gourmet Girl

 Step 3: Carefully fill each date with about 2 teaspoons of the cheese mixture. Place a pecan on top of each filled date. Cover with plastic wrap and refrigerate. Remove 1 hour before you are ready to serve.

Enjoy!

Ingredients for Figs Stuffed with Prosciutto

Figs (at least 2 per guest)

Prosciutto (1 slice per fig)

Directions
Step 1: Using a sharp knife, make a cross-shaped slit in each fig, cutting only three-fourths of the way through the fruit.
Step 2: Roll a slice of prosciutto and tuck it into the slit of the fig. Repeat until all the figs are stuffed. Cover with plastic wrap and refrigerate. Remove 1 hour before serving.



Ingredients for Marscarpone Stuffed Medjool Dates
1 8oz container Mascarpone cheese, at room temperature
1 lb. Medjool Dates
1 teaspoon grated lemon zest
2 tablespoons honey
1/2 lb. toasted pecan halves ( 350F on a cookie sheet- watch carefully, about 15 min.)

Directions
Step 1: Make a cut the length of the date and remove pit. Place pitted dates on a plate and set aside.
Step 2: In a small bowl combine cheese, honey and lemon zest with a spatula until mixed well.
Step 3: Carefully fill each date with about 2 teaspoons of the cheese mixture for large dates and 1 teaspoon for smaller dates. Place a pecan on top of each filled date. Cover with plastic wrap and refrigerate until ready to serve. Remove 1 hour before you are ready to serve.