Ingredients

• 1/4 cup (2 ounces) goat cheese, at room temperature
• 1/4 cup (2 ounces) mascarpone cheese, a room temperature
• 1/4 cup finely chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• 16 pitted (12 ounces) Medjool dates
• 8 thin slices prosciutto, halved lengthwise

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Instructions

1. Special equipment: 16 toothpicks or cocktail picks
2. In a small bowl, mix together the cheeses and basil. Season with salt and pepper.
3. Gently pull the dates apart and spoon about 1/2 teaspoon cheese mixture inside. Close the dates around the cheese filling. Wrap a piece of proscuitto around each date and secure with a toothpick.
4. Arrange the stuffed dates on a platter and serve.