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Home » Recent Posts » Recipes » Prosciutto Bacon Wrapped Dates with Manchego Filling & Wine Glaze

Last Updated October 4, 2021. Published April 20, 2016 By Abbey Sharp 11 Comments

Prosciutto Bacon Wrapped Dates with Manchego Filling & Wine Glaze

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DISCLAIMER: This post was developed in sponsored partnership with Corby Spirit and Wine Limited, however, as always, all opinions are genuine.

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

These prosciutto bacon wrapped dates with manchego filling and wine reduction are created using our sponsor, Corby wines and will make any party special.

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But let’s be honest, bacon doesn’t exactly come with a classy connotation. But prosciutto bacon is a whole other game. Prosciutto bacon says, “hey, I taste amazing AND I am a sophisticated single bite.”

prosciutto_wrapped_dates_1_of_10.jpg

The key to a tasty one-bite hors d’oeuvre is to pack a lot of flavour into a small bite. You need different textures, opposing flavours and it needs to look so good, you pretty much want to make a full meal of them. This is clearly why bacon wrapped dates have always gone over so well.

prosciutto_wrapped_dates_4_of_10.jpg

So, what if We Add Cheese & Wine to the Bacon Wrapped Dates Party?

Introducing my Manchego Stuffed Prosciutto Bacon Wrapped Date with Cabernet Reduction. These baby bites maybe sound a bit indulgent, but thanks to their itty-bitty size and crazy pants flavour, they’re really quite light- especially in comparison to the traditional puff pastry hors d’oeuvres and deep-fried calorie bombs. They’re also gluten free, which I am finding to be more and more important in your holiday spread.

 

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At a dinner party, I like to pair these bacon wrapped dates with a Cabernet like the one by Buried Hope that features rich plum and cassis flavours, and a nice level of tannin. The jammy rich flavours of this wine really does help balance out the salty manchego and prosciutto beautifully.

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Now I know I said these were portion controlled. They are, I didn’t lie – but they’re so delicious you’ll likely need to park yourself on the opposite side of the buffet to avoid hogging them all to yourself.

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If you’re having a holiday wine party, then you definitely will need a few varieties and appropriately paired snacks. Definitely check out my recipe for Red Wine Cherry Bruschetta and my White Wine Mushroom Bruschetta, as well.

What are your favourite party snacks to pair with your favourite wines? Don’t you love bacon wrapped dates? Leave me a comment below and I’ll try to lighten it up!

These prosciutto bacon wrapped dates with manchego filling and wine reduction are a perfect bite for a holiday party!

Bacon Wrapped Dates

Prosciutto Bacon Wrapped Dates with Manchego Filling & Wine Glaze

These prosciutto bacon wrapped dates with manchego filling and wine reduction are created using our sponsor, Corby wines and will make any party special.
5 from 1 vote
Print Pin Rate
CourseAppetizer
Prep Time10 minutes minutes
Cook Time15 minutes minutes
Total Time25 minutes minutes
Servings16 Dates
Calories210kcal
AuthorAbbey Sharp

Ingredients

  • 16 dates pitted
  • 16 slices small very small matchstick of manchego cheese cut into the length of the dates
  • 4 slices prosciutto cut into quarters
  • 1/2 cup Cabernet
  • 1 1/2 tbsp honey
  • Pistachios for serving if desired

Instructions

  • Preheat oven to 350 F. Prepare a baking sheet with a wired cooling rack on top of it.
  • Carefully pry open the date at it open slit and stuff in a piece of manchego cheese. Tightly wrap the piece of prosciutto around the date, making sure to fully cover the opening like a blanket. Plate onto the prepared baking sheet and bake for 11-13 minutes, or until the prosciutto gets crispy and the cheese begins to slightly melt.
  • Meanwhile, add the Cabernet and honey to a saucepan and bring to a boil. Reduce the heat to medium low and simmer until syrupy and thick.
  • Once the prosciutto dates are crispy, transfer them to the pan and toss in the wine syrup. Transfer to a serving tray or bowl with toothpicks, garnish with nuts and enjoy warm.

Nutrition

Calories210kcal
Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

 

Disclaimer: The preceding recipe was developed in paid partnership with Corby Spirit & Wines, however, as always, all opinions are genuine.

Updated on October 4th, 2021

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

CONSUMER NOTICE: You should assume that the publisher of this website has an affiliate relationship and/or another material connection to the providers of goods and services mentioned on this website and may be compensated when you purchase from a provider. You should always perform due diligence before buying goods or services from anyone via the Internet or offline.

About Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

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Reader Interactions

11 Comments

  1. Melissa @ Mango About Town says

    December 14, 2016 at 6:44 pm

    I love prosciutto! We have 5lb in our freezer right now – happy to have the perfect way to serve it over the holidays.

    reply to this comment
    • Abbey Sharp says

      December 20, 2016 at 9:03 pm

      yummmm

      reply to this comment
  2. Julie @ Running in a Skirt says

    December 14, 2016 at 12:38 pm

    5 stars
    You had me at manchego and wine glaze!! Looks amazing!

    reply to this comment
    • Abbey Sharp says

      December 20, 2016 at 9:04 pm

      right!?

      reply to this comment
  3. Ilka says

    December 14, 2016 at 10:00 am

    I’m sure the salty flavor of the prosciutto with the sweetness of the dates is a great flavor combo! Great appetizer idea!

    reply to this comment
    • Abbey Sharp says

      December 20, 2016 at 9:04 pm

      its so good

      reply to this comment
  4. Kerri Olkjer says

    December 13, 2016 at 7:51 pm

    These look delicious! Hmm, I suppose I could spare 1/2 cup of the cabernet for the recipe…

    reply to this comment
    • Abbey Sharp says

      December 20, 2016 at 9:04 pm

      lol

      reply to this comment
  5. GiGi Eats says

    December 13, 2016 at 5:36 pm

    OHH the classic holiday appetizer!!!

    reply to this comment
    • Abbey Sharp says

      December 20, 2016 at 9:05 pm

      yum!

      reply to this comment
5 from 1 vote (1 rating without comment)

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