These prosciutto bacon wrapped dates with manchego filling and wine reduction are created using our sponsor, Corby wines and will make any party special.
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.”
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.
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.
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.
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.
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!
Prosciutto Bacon Wrapped Dates with Manchego Filling & Wine Glaze
- 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
- 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.
Disclaimer: The preceding recipe was developed in paid partnership with Corby Spirit & Wines, however, as always, all opinions are genuine.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.