Stuffed Medjool Dates with Pistachio & Parma Ham
Ingredients:
(Makes 14)
14 Large Medjool Dates, stones removed
7 small, thin slices of Parma Ham
Soft goats cheese or cream cheese if you prefer
Handful of Pistachio nuts, de-shelled and finely crushed
Method:
20 minutes
1. Carefully remove the stones from each of the dates by cutting through the skin from end to end and splitting the flesh
2. Fill the centre of each date with cheese.
3. For the ham wrapped dates, take one slice of Parma ham, and lay it out on a flat clean surface. Place one cheese filled date at the end of the ham slice and roll it around the outside of the date. Repeat this for 7 of the 14 dates.
4. For the Pistachio covered dates, take one of the cheese filled dates and lay it on a flat clean surface with the cream centre slightly exposed. Sprinkle the crushed Pistachio nuts over the date. Repeat this for the final 7 of the dates.
5. Arrange the completed dates on a serving platter with alternating flavours