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Gorgonzola Stuffed Dates

YIELD: Makes 12

These beauties are the perfect combination of sweet and salty with a cheesy pop. Enjoy these as a decadent appetizer or a week-night dinner side. 


  • 12 Pitted Medjool Dates
  • 3/4 Cup Cream Cheese
  • 1/4 Cup Gorgonzola Cheese, Crumbled
  • 3 Slices Prosciutto di Parma
  • 12 Wooden Knotted Picks
  • 1 Tsp of Chopped Pistachios for Garnish (optional)


  1. Slide your knife along the length of the dates and remove the pits, set aside
  2. In a food processor, add the cheese and run until smooth, add the gorgonzola crumbles and pulse just until combined. Do not break the gorgonzola too much.
  3. Using a spatula, remove mixture and transfer to a bowl for easy scooping.
  4. Use a rounded tsp to scoop the mixture into the dates.
  5. Cut each slice of prosciutto into four strips by cutting it in half twice, crossing cuts in the center.
  6. Wrap each date in prosciutto.
  7. In a non-stick pan on medium heat, sauté dates on both sides until the prosciutto is slightly crisp.
  8. Place the picks in the dates and transfer to a serving plate.
  9. Garnish with chopped pistachios to serve (optional).

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.