Halloumi-Stuffed Dates Wrapped in Prosciutto

Name: Halloumi-Stuffed Dates Wrapped in Prosciutto
Prep time: 31 min
Cook time: 15 min
Total time: 46 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 24 large (about 1¼ lb) (550 g) Medjool dates, whole, unpitted, soft and plump; 8 oz (225 g) halloumi cheese, drained, patted dry, cut into 24 sticks about ⅜ inch (1 cm) thick and 1½ inches (4 cm) long; 3½ oz (about 12 slices) (100 g) thinly sliced prosciutto, slices cut in half lengthwise into 24 long strips, at cool room temperature; 1 tbsp (14 ml) extra-virgin olive oil; black pepper, freshly ground, to taste (about ¼ tsp); 2 tsp (2 g) fresh thyme leaves, stripped from the stems, divided (1 tsp for baking, 1 tsp for finishing); 2 tbsp (42 g) honey, warmed 10 seconds in the microwave or a bowl of hot water if thick

From the MyKitchenBank Kitchen

Sweet Medjool dates hide a squeaky-soft stick of halloumi, wrapped in prosciutto that bakes into crisp, salty edges. A thyme-scented honey drizzle finishes these Mediterranean bites. They are easy to make ahead and disappear fast at any gathering.

Prep: 31 min
Cook: 15 min
Wait: 5 min
Total: 51 min
Makes: 24 stuffed dates (about 3 per person)

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Ingredients

8 servings

24 large (about 1¼ lb) (550 g) Medjool dates, whole, unpitted, soft and plump
8 oz (225 g) halloumi cheese, drained, patted dry, cut into 24 sticks about ⅜ inch (1 cm) thick and 1½ inches (4 cm) long
3½ oz (about 12 slices) (100 g) thinly sliced prosciutto, slices cut in half lengthwise into 24 long strips, at cool room temperature
1 tbsp (14 ml) extra-virgin olive oil
black pepper, freshly ground, to taste (about ¼ tsp)
2 tsp (2 g) fresh thyme leaves, stripped from the stems, divided (1 tsp for baking, 1 tsp for finishing)
2 tbsp (42 g) honey, warmed 10 seconds in the microwave or a bowl of hot water if thick

Equipment (7)

Rimmed baking sheet, about 13×18 inches (33×46 cm)
Parchment paper
Sharp paring knife
Cutting board
Small pastry brush (or the back of a spoon)
Tongs or a thin spatula
Paper towels

Steps

Before you start

Preheat the oven to 425°F (220°C) with the rack in the center while you prep.
Buy soft, plump Medjool dates. Dry or stiff dates are hard to pit and won't bake up jammy.
Take the prosciutto out of the fridge 10 minutes ahead so the slices separate without tearing.
Halloumi is already salty and so is prosciutto, so no extra salt is needed anywhere in this recipe.

1
Prepare the panOven 425°F / 220°C
- Position a rack in the center of the oven and heat to 425°F (220°C).
- Line a rimmed baking sheet with parchment paper.
- Set out a cutting board, the dates, the halloumi, and the prosciutto.
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Ready when: Oven reaches 425°F (220°C) by the time the dates are assembled.
Tip: Use parchment, not foil. Rendered prosciutto fat and cheese stick badly to bare metal.
2
Cut the halloumi
- Drain the halloumi and pat it very dry with paper towels.
- Cut the block into 24 sticks, each about ⅜ inch (1 cm) thick and 1½ inches (4 cm) long.
- Trim the sticks to fit if your block is a different shape.
- Nibble any leftover bits.
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Ready when: Sticks are even in size and surface-dry, not wet or slippery.
Tip: Dry cheese stays put in the date and won't leak brine into the prosciutto.
3
Pit the dates
- Make one lengthwise slit along each date with a paring knife, cutting through one side only so the date opens like a pocket.
- Pull out and discard the pit.
- Keep the date intact so it can wrap back around the cheese.
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Ready when: Each date has an open cavity with no pit and no tough stem fragments.
Tip: If a date is stiff, microwave it for 5 seconds to soften it before cutting.
4
Stuff with halloumi
- Press one halloumi stick into the cavity of each date.
- The cheese may peek out at the ends, which is fine.
- Gently squeeze the date closed around it.
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Ready when: Each date holds its cheese snugly and closes mostly shut.
Tip: Don't overstuff. A date that is forced shut will split in the oven.
5
Wrap in prosciutto
- Lay one prosciutto strip on the board.
- Set a stuffed date at one end, slit side down, and roll it up so the strip wraps around the middle once or twice, covering the slit.
- Place the date on the lined baking sheet seam side down, spacing the dates about 1 inch (2.5 cm) apart.
- Repeat with the remaining dates and strips.
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Ready when: All 24 dates are wrapped, seam side down, with the slit hidden under ham.
Tip: If a strip tears, overlap the pieces. Prosciutto sticks to itself as it bakes.
6
Oil and season
- Brush the wrapped dates very lightly with the olive oil.
- Sprinkle with 1 tsp of the thyme leaves and a few grinds of black pepper.
- Skip salt.
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Ready when: Prosciutto has a light sheen and is flecked with thyme and pepper.
Tip: Save the honey for after baking. At this temperature it scorches on the pan.
7
Bake first sideOven 425°F / 220°C
- Slide the baking sheet into the 425°F (220°C) oven and bake for 8 minutes, until the prosciutto starts to look dry and the fat begins to sizzle.
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Ready when: Prosciutto edges look dry and slightly darker, and you can hear light sizzling.
8
Flip and finishOven 425°F / 220°C
- Remove the pan and turn each date over with tongs.
- Return it to the oven and bake 7 minutes more, until the prosciutto is deep rosy-brown with crisp edges and the dates are puffy and bubbling.
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Ready when: Prosciutto is crisp at the edges and the dates look glossy and slightly puffed.
Tip: Check at 5 minutes. Thin prosciutto can go from crisp to burnt quickly.
9
Rest briefly
- Move the pan to a rack and let the dates cool for 5 minutes.
- The molten cheese and sugary date flesh need time to cool, and the prosciutto crisps further as it sits.
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Ready when: Dates are hot but no longer bubbling; prosciutto feels crisp when tapped.
Tip: Don't skip this. The inside is much hotter than it looks.
10
Drizzle and serve
- Transfer the dates to a platter.
- Drizzle with the warmed honey and scatter the remaining 1 tsp thyme leaves over the top.
- Serve warm with toothpicks.
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Ready when: Dates are glossy with honey and speckled with fresh thyme.
Tip: Warm honey drizzles in thin ribbons. Cold honey clumps on the prosciutto.

Good to know

Tips

Pat the halloumi completely dry. Moisture is what makes dates leak and the prosciutto turn soft.
Always place the dates seam side down on the pan so the prosciutto stays wrapped as it shrinks.
Don't add salt. Halloumi and prosciutto are both salty, and the honey balances them.
A squeeze of lemon over the finished dates cuts the richness if you like a brighter bite.

Make ahead

"Assemble through Step 6 up to 8 hours ahead. Cover the baking sheet tightly and refrigerate. Add 1–2 minutes to the baking time since they go in cold, and look for the same crisp edges."

Storage & reheating

"Best eaten warm within 2 hours. Cool leftovers completely, then refrigerate in an airtight container for up to 3 days. Do not leave them at room temperature longer than 2 hours. Reheat on a parchment-lined sheet at 375°F (190°C) for 6–8 minutes until hot and crisp. Baked dates freeze for up to 1 month; reheat from frozen at 375°F (190°C) for 12–15 minutes. Add fresh honey and thyme after reheating."

Substitutions

halloumi cheese → Firm feta, kefalotyri, or a low-moisture mozzarella stick. Feta turns soft and creamy rather than squeaky, and mozzarella gets stretchy. Cut pieces slightly smaller so they stay inside the date.
thinly sliced prosciutto → Thin-sliced pancetta or streaky bacon. Bacon needs partial cooking first, about 3 minutes per side in a skillet, or it won't crisp in the same time. Pancetta wraps and bakes much like prosciutto.
fresh thyme leaves → Fresh rosemary, finely chopped, or fresh oregano. Use about half as much rosemary since it is stronger.
honey → Pomegranate molasses or date syrup. Pomegranate molasses is tangier, so use about 1 tbsp and drizzle lightly.