These little nuggets of deliciousness are always a party favourite and bring a smile to those who remember them from the first time around. Whether you think they're retro or not, you can't deny the ease of finger food or the flavour these pack - deep, salty prosciutto, sweet brandy soaked dates and crunchy blanched almonds, in one bite-sized bullet - what's not to love?
I particularly like them at Christmas for 'drinks and nibbles' occasions and as a warm addition to a cheese or charcuterie board throughout the year. Try stuffing them with stilton, chutneys or pickled walnuts too!
- 24 pitted dates
- 24 - 40 almonds
- 24 toothpicks/cocktail sticks
- 6 slices of Rutland prosciutto or 24 slices of our duck prosciutto
- 50g softened butter
- 1 tbsp honey
- Brandy for soaking (can be used for festive drinks after!)
If the dates aren't pitted, remove the stones before soaking in brandy for half an hour.
Dab dry and stuff with 1-2 almonds per date depending on the size (the ones photographed were quite large but I like the plumpness!).
If using prosciutto ham, cut each strip in 4 (half and half again the other way) to make 24 smaller strips.
Wrap each date in a piece of prosciutto, line up on a baking tray or oven dish, a few centimetres apart.
Bring the butter and honey together over a low heat on the hob and brush over each date.
Grill under a medium heat for a few minutes until golden, turning regularly and brushing with the butter and honey glaze.
Serve warm or cold with cocktail sticks or without, depending on your guests and other food! If using duck prosciutto, try using Grand Marnier or cherry brandy to compliment the deeper duck flavour. Enjoy!
Buy our duck prosciutto here (currently out of stock sorry!)