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In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste. Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates.

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First: Preheat oven to 375F. Second: Slice the dates on one side to open them up, remove the pits and any hard stem end. Third: Slice each slice of the prosciutto into 2 or 3 long strips. Fill the cavity of each date with around 1 teaspoon of cheese then wrap the with a strip of prosciutto. Fourth: Place the dates on a lined baking sheet and.

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Here are her recipes for sausage-stuffed dates, grilled veggies and more. Dec. 17, 2013, 3:20 PM UTC / Source : TODAY recipes Planning a holiday party with a lot of picky eaters?

Giada's CheeseStuffed Dates with Prosciutto Food Network YouTube

Baking & Serving: Brush the dates lightly with olive oil using a pastry brush. Sprinkle the dates with fresh thyme. Bake the dates at 425F/218C for about 8 to 12 minutes, until the cheese is softened and the prosciutto is lightly crispy. Remove the baked dates from the oven and onto a serving tray.

Hot Italian Sausage Stuffed Dates w/ Lemon Basil Crema by Giada De

In a small bowl, mix together the cheeses and basil. Season with salt and pepper. Gently pull the dates apart and spoon about 1/2 teaspoon cheese mixture inside. Close the dates around the cheese.

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Assemble the pitted dates on a large sheet pan and stuff with the goat cheese and walnuts (hold the honey for now). Bake for 5 to 10 minutes, or until the dates have softened and warmed through and the cheese has gained some color. Remove from the oven and finish with honey and pepper flakes. Serve immediately.

Preheat oven to 375F/190C. Slice the dates on one side to open them up, remove the stones and any hard stem end. Slice each slice of the prosciutto into 2 or 3 long strips. Fill the cavity of each date with around 1tsp cheese then wrap around them with a strip of prosciutto.

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Instructions. For the sauce, whisk together the sour cream, mascarpone, lemon zest, lemon juice, basil, and salt. Cover and refrigerate for at least 1 hour to let the flavors marry. For the dates, preheat the oven to 400°F. Make a small slit lengthwise, down the center of each date.

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Preheat the oven to 400°F and line a large baking sheet with parchment paper and set aside. Use a sharp knife to cut a slit halfway through the dates lengthwise; set aside. Mix together the feta, pecan pieces, pepper, and salt (if using) and stuff each of the dates with a little more than 1 teaspoon of the mixture.

Can't wait to try this recipe "Stuffed Chicken Parmesan" by Giada De

Sweet dates, tangy cheese and salty ham are combined in this appetizer.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/3l2hg5WBe Gia.

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Step 2. With a knife, make a lengthwise incision in each date. Gently open the dates slightly and remove the pits. Spoon about 1/2 teaspoon cheese mixture inside each one. Close the dates around.

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Boil some water, then pour over the cashews. Let soak for an hour. I find it's easier to use a food processor for cashew cream cheese vs a blender. However, if you use a blender you may have to scoop down the sides and bottom often and let it go for longer. Blend until you reach your desired texture.

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Beat with an electric hand mixer for about 30 seconds - 1 minute, until smooth and creamy. Place in the refrigerator for about 10 minutes, until chilled. Pit the dates. Carefully slice the dates lengthwise with a sharp paring knife, and then remove the seed. Set the date aside.