Dates - Stuffed & Wrapped

Preparation:  15 min. Cooking: 20 min. Total: 35 min.
Recipe photo
  • 24 pecan halves
  • 24 large pitted dates
  • 2 Oz Parmigiano-Reggiano cheese
  • 1/4 Lb sliced prosciutto
  • freshly ground black pepper
Heat oven to 350 ℉. Place pecans on a baking sheet and bake 8 to 10 minutes, or until lightly toasted and fragrant. remove from oven and cool. Raise oven temperature to 450 ℉.

Make a slit along top of each date. Cut the Parmigiano-Reggiano cheese into thin slivers. Stuff a pecan half and a sliver of cheese into each date. Quarter prosciutto slices lengthwise. Wrap each date with a strip of prosciutto.

Place dates on a baking sheet; bake 6 minutes, or until prosciutto is crisp and cheese softens. Transfer dates to a plate and finish with a grinding of fresh pepper. Serve hot, warm, or at room temperature.
Calories
180 Cal
Fat
6.8 g
Carbs
23 g
Protein
8.8 g
Fiber
2.9 g
Sugar
18 g
Cholesterol
18 mg
Sodium
390 mg


Nutrients

Fiber     2.9 g
Fat     6.8 g
Sugar     18 g
Carbs     23 g
Protein     8.8 g
Calories     180 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     3 g
Fat, Sat     2.3 g
Fat, Trans     0 g
Fat, Percent     34 %

Vitamins

Vitamin, K     1 mcg     0.8 %
Vitamin, A     45 IU     1.5 %
Vitamin, B12     0.4 mcg     15 %
Niacin     1.5 mg     9.4 %
Riboflavin     0.2 mg     12 %
Vitamin, C     0.1 mg     0.1 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     8.1 %
Vitamin, E     1.3 mg     8.9 %
Panto, Acid     0.3 mg     6.1 %
Choline     19 mg     3.4 %
Thiamin     0.2 mg     16 %

Minerals

Calcium     130 mcg     13 %
Phosphorus     150 mg     22 %
Magnesium     32 mg     7.6 %
Copper     0.2 mcg     16 %
Fluoride     0 mcg     0 %
Zinc     1 mg     8.9 %
Cholesterol     18 mg     0.3 %
Sodium     390 mg     26 %
Selenium     5.7 mcg     10 %
Manganese     0.2 mg     2.8 %
Potassium     290 mg     6.1 %
Iron     0.7 mg     9 %