Ina Garten Warm Dates with Blue Cheese and Prosciutto Recipe

Ina Garten Warm Dates with Blue Cheese and Prosciutto turns six ingredients into one of the best party appetizers you can pull from your oven. Sweet Medjool dates get stuffed with tangy blue cheese, wrapped in salty prosciutto, and baked until everything caramelizes into a sticky, savory bite. If you have ever watched a platter of bacon-wrapped dates disappear in five minutes, this is that idea with a sharper, more elegant edge.

Total time runs 27 minutes — 15 minutes of prep and 12 minutes in the oven — and the difficulty lands at beginner, with one caveat: do not overstuff the dates or the cheese leaks out during baking. Make them for holiday gatherings, cocktail hour, New Year’s Eve, or any dinner party where you want a warm passed hors d’oeuvre that looks far more complicated than it is.

What Is Ina Garten Warm Dates with Blue Cheese and Prosciutto?

This is a baked appetizer of pitted Medjool dates filled with mashed blue cheese, wrapped in thin prosciutto, and roasted at 375°F until the meat crisps and the filling turns molten. Each bite delivers sweet caramel from the dates, sharp salt from the cured ham, and a creamy, funky finish from the cheese. A drizzle of warm honey and a scatter of fresh thyme tie the sweet-salty contrast together. It is a classic sweet and savory finger food, sometimes called devils on horseback when made with bacon.

Reasons to Try Ina Garten Warm Dates with Blue Cheese and Prosciutto

Here is why this recipe earns a permanent spot in your appetizer rotation.

• Six ingredients, no fuss — Dates, blue cheese, prosciutto, honey, thyme, and black pepper. That is the entire shopping list.
• Fast enough for weeknights — Under half an hour from fridge to platter, which beats most warm hors d’oeuvres.
• Sweet and salty in one bite — The contrast between sticky dates and cured meat is the kind of thing guests remember.
• Scales without extra work — Doubling the batch adds a few minutes of wrapping, nothing more.
• Looks impressive on a platter — Glossy honey, melted cheese, and crisped prosciutto do the styling for you.
• Built for entertaining — They hold at room temperature for a short window, so you are not chained to the stove.

Ingredients Needed to Make Ina Garten Warm Dates with Blue Cheese and Prosciutto

Everything here is easy to find, though one or two items reward a little label-reading at the store.

The Base

• 12 large Medjool dates, pitted — Medjool is the right call because of its size and soft, fudgy texture. If yours are dry or hard, soak them in warm water for 10 minutes and pat dry.

The Filling

• 4 oz creamy blue cheese (Gorgonzola dolce or Roquefort) — Gorgonzola dolce is milder and spreads easily; Roquefort brings a sharper, saltier punch. Either works, and room temperature is non-negotiable for smooth mashing.

The Wrap

• 6 thin slices prosciutto (about 3 oz), halved lengthwise — Thin slices tear less and wrap more cleanly around the dates. Ask the deli counter for slices that are not stuck together.

The Finishing Touches

• 1 tbsp honey — Warm it briefly so it drizzles in a thin stream instead of clumping.
• 1 tsp fresh thyme leaves, chopped — Fresh only. Dried thyme is too dusty for a garnish role.
• Freshly ground black pepper, to taste — A few cracks over the top wake up the blue cheese.

Instructions to Prepare Ina Garten Warm Dates with Blue Cheese and Prosciutto

The method is short, but a couple of small moves matter more than you would expect.

• Preheat and line the pan — Set the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper. This prevents sticking and saves scrubbing later.
• Pit the dates if needed — Make a small lengthwise slit down each date and pull the pit, keeping the fruit intact. Set them aside.
• Mash the cheese — In a small bowl, work the blue cheese with a fork until it is smooth and creamy. If it is firm, let it sit out for 10 minutes first.
• Stuff each date — Spoon about 1 teaspoon of cheese into each cavity, filling it completely. Stop there — overstuffing means leakage and a messy pan.
• Wrap with prosciutto — Wrap each date in a half slice, pressing gently to seal the seam. Leave the ends exposed so the date peeks out.
• Arrange seam side down — Space them about 1 inch apart on the baking sheet so the prosciutto crisps evenly on all sides.
• Bake 10 to 12 minutes — Cook until the prosciutto is crisp and slightly darkened and the cheese is melted and bubbly. The dates should look soft and caramelized.
• Warm the honey — While they bake, heat the honey in a small saucepan over low heat or in the microwave for 10 seconds until thin.
• Move to a platter — Use tongs or a spatula to transfer the dates. The filling is extremely hot, so handle them carefully.
• Finish and serve — Drizzle with warm honey, sprinkle with thyme, add black pepper, and serve immediately while the cheese is still gooey.

What Goes Well With Ina Garten Warm Dates with Blue Cheese and Prosciutto

These pair best with anything cold, crisp, or bubbly to balance the richness.

• Sparkling wine — Cava, prosecco, or Champagne cuts through the salty cured meat and creamy cheese.
• Marcona almonds — A bowl of salted toasted nuts keeps the savory snacking theme going.
• Arugula salad — Peppery greens with lemon vinaigrette refresh the palate between bites.
• Manchego and crackers — Build a cheese board around the platter and let guests graze.
• Dry sherry or vermouth — Nutty, slightly sweet fortified wines echo the dates without competing.
• Roasted grapes — Warm, jammy fruit doubles down on the sweet-savory contrast.

Key Tips for Making Ina Garten Warm Dates with Blue Cheese and Prosciutto

Small details decide whether these come out crisp or soggy, so pay attention to the next few points.

• Start with room temperature cheese — Cold blue cheese crumbles instead of mashing smooth, which makes stuffing messy.
• Do not overfill — A level teaspoon per date is plenty. Extra cheese spills out and burns on the parchment.
• Press the seam firmly — Prosciutto shrinks as it bakes, and a loose seam pops open.
• Keep the dates spaced — Crowding steams the prosciutto instead of crisping it, and the texture suffers.
• Watch the last two minutes — Prosciutto goes from crisp to burnt fast, so stay near the oven.
• Dress them right before serving — Honey drizzled too early soaks in and turns the prosciutto sticky and soft.
• Serve hot — The cheese firms as it cools. This is a warm appetizer for a reason, not a make-ahead cold one.

Creative Variations of Ina Garten Warm Dates with Blue Cheese and Prosciutto

Once you have the basic technique down, the filling and wrapping are wide open.

• Goat cheese swap — Replace the blue cheese with soft goat cheese for a tangier, less funky version.
• Almond center — Tuck a toasted almond inside each date before wrapping for crunch.
• Bacon instead of prosciutto — Use half a slice of thin-cut bacon and add 5 minutes to the bake time.
• Rosemary honey — Steep a sprig of rosemary in the warm honey for a piney, aromatic finish.
• Spiced dates — Toss the stuffed dates with a pinch of smoked paprika or cinnamon before wrapping.
• Manchego and fig — Trade blue cheese for Manchego and add a sliver of dried fig for a Spanish twist.

Storage Guidelines for Ina Garten Warm Dates with Blue Cheese and Prosciutto

These are at their best straight from the oven, but leftovers do keep for a couple of days.

• Airtight container — Refrigerate leftovers in a sealed container for up to 3 days.
• Parchment between layers — Stacking without a barrier makes the prosciutto stick together and tear.
• Cool before storing — Sealing them warm traps steam and softens the cured meat.
• Skip the freezer — Freezing is not recommended; the dates and prosciutto both degrade in texture.
• Hold the garnish — Add honey and thyme fresh after reheating, not before storing.

Reheating Tips for Ina Garten Warm Dates with Blue Cheese and Prosciutto

Reheating works fine as long as you keep the heat gentle and the time short.

• Oven method — Bake at 350°F (175°C) for 5 to 7 minutes, until warmed through. Best texture by far.
• Air fryer route — Set to 340°F for 3 to 4 minutes. Watch closely, since the prosciutto can scorch quickly.
• Microwave shortcut — Heat in 15-second bursts on medium power. Fast, but the prosciutto will soften rather than crisp.
• Stovetop finish — Warm in a dry skillet over medium heat for 3 to 4 minutes, turning once, to bring back some crispness.

Nutrition Value (Per Serving)

Based on 1 serving out of 4 total servings.

• Calories — 210
• Protein — 7g
• Fat — 9g
• Saturated Fat — 5g
• Carbohydrates — 27g
• Fiber — 2g
• Sugar — 25g
• Sodium — around 380mg
• Cholesterol — roughly 20mg

Most of the sugar comes from the dates themselves, not added sweetener — the honey contributes less than a gram per serving.

FAQs

Can I make Ina Garten Warm Dates with Blue Cheese and Prosciutto ahead of time?

Yes. Assemble them up to 24 hours in advance, cover, and refrigerate. Add 2 to 3 minutes to the bake time since they go in cold.

How long does Ina Garten Warm Dates with Blue Cheese and Prosciutto last in the fridge?

Stored in an airtight container, they keep for up to 3 days. Reheat in a 350°F oven for 5 to 7 minutes to bring back some crispness.

What is the best blue cheese for stuffing dates?

Gorgonzola dolce is the friendliest choice because it is soft and mild, but Roquefort works if you like a sharper, saltier bite.

Can I use a different dried fruit?

Medjool dates are ideal because of their size and sticky texture. Dried apricots or large figs can work, though figs need a deeper slit to hold the filling.

Why did my cheese leak out during baking?

Overstuffing is almost always the cause. Keep it to about 1 teaspoon per date, and press the prosciutto seam firmly shut before baking.

Are these gluten-free?

Yes. Dates, blue cheese, prosciutto, honey, and thyme contain no gluten, so the dish is naturally gluten-free as written.

Try These Popular Recipes

• Ina Garten Spicy Pimento Cheese Spread
• Ina Garten Rori’s Potato Chips
• Ina Garten Sour Cream Corn Bread
• Ina Garten Perfect Potato Pancakes

Wrapping Up

Ina Garten Warm Dates with Blue Cheese and Prosciutto is the kind of appetizer that earns its reputation on contrast — sticky sweet fruit, salty cured meat, and a creamy, pungent center that melts in the oven. Buy good blue cheese, keep the filling modest, and serve them hot with honey and thyme. Once you make this recipe for a crowd, you will be asked for it again at the next gathering.

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