Prosciutto Wrapped Dates with Sage

This Prosciutto Wrapped Dates with Sage recipe is excerpted from our friend Brittany Wood Nickerson’s new book Recipes from the Herbalist’s Kitchen © used with permission from Storey Publishing.

Food has the ability to mark time and experience. Each summer I look forward to ripe tomatoes and sun-kissed basil. I admire the wildflowers as they bloom and pass throughout summer and into autumn. In winter I love watching the wind blow and the snowfall, only to gratefully see it melt and the mud flow again come spring.

The first time I tested this recipe, I made it for my college roommate and her partner on their annual summer trip back east. It is always a special and joyous time of “catching up” and basking in the light of each other’s company. I can easily conjure an image of all of us sitting in the kitchen, reaching for these little treats from the pan. When I shut my eyes, I see smiles, hear laughter, and even smell the prosciutto frying in the pan.

Brittany Wood Nickerson (she/her) is an herbalist, astrologer, author, educator, and kitchen enthusiast.  Her approach emphasizes personal empowerment and evolution, healing personal and cultural narratives, holistic self-care, and intentional living. Brittany is the founder and primary instructor of Thyme Herbal, where she offers intuitive astrological counseling and courses on a variety of topics related to nature-based cycles, lifeways, and personal and community transformation.

Prosciutto Wrapped Dates with Sage

Brittany Nickerson

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings 4

Calories 163 kcal

Ingredients

  

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• 1/3 cup soft goat cheese
• 2 tbsp finely chopped fresh sage
• 10 dates, cut in half, pits removed
• 1/8 to 1/4 pound thinly sliced prosciutto (4-6 slices)

Instructions

 

• Combine the cheese and sage in a small bowl and mix well. Generously stuff the cheese mixture into the date halves; each date half should get about a teaspoon. Slice the prosciutto into 20 approximately equal pieces, and wrap each slice around one of the stuffed date halves.
• Heat a skillet over medium heat. Once it’s hot, place the prosciutto-wrapped dates in the pan and cook, rotating occasionally, until browned, 3 to 5 minutes. Serve hot — I usually serve them right from the pan.

Nutrition

Calories: 163kcalCarbohydrates: 14gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 164mgPotassium: 161mgFiber: 2gSugar: 11gVitamin A: 202IUVitamin C: 1mgCalcium: 54mgIron: 1mg

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