Made with AI
Prosciutto-Wrapped Stuffed Dates with Sunflower Seed Butter
20 min 411 kcal per serving Easy
Ingredients
4 Servings
- Medjool dates, pitted (12 dates)288 g
- Unsweetened sunflower seed butter96 g
- Prosciutto, certified gluten-free and dairy-free120 g
- Balsamic glaze, certified gluten-free15 ml
- Fresh arugula40 g
Instructions
- 1
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- 2
Check each pitted date and remove any remaining pit fragments. Gently open the dates along their existing slits without separating the halves.
- 3
Divide the sunflower seed butter evenly among the 12 dates, filling each date with approximately 8 g.
- 4
Divide the prosciutto into 12 equal portions. Wrap one portion securely around each stuffed date and arrange the dates seam-side down on the prepared baking sheet.
- 5
Bake for 8–10 minutes, turning once halfway through, until the prosciutto is lightly crisp and the dates are warm. Watch carefully near the end to prevent the dates from scorching.
- 6
Arrange the fresh arugula on a serving platter and place the warm prosciutto-wrapped dates on top.
- 7
Drizzle the balsamic glaze evenly over the dates and arugula. Serve immediately.
