Prosciutto-Wrapped Grilled Dates with Buffalo Mozzarella and Rosemary Oil

This idea actually came from Bobby Flay’s cookbook, Boy Meets Grill.  Bobby Flay’s original recipe actually calls for Figs and not Dates. We decided to try Dates instead and we think that this was a great decision…not to say that Figs would be bad! You can also enjoy these with or without Prosciutto. Either way, these can’t be missed out on. You must try this. This is an awesome way to have a DATE! Grilling them brings out the sweet, honey-like flavor of the date. The Mozzarella melts all over and makes it oozingly delicious. Yes, oozingly is now a word.

Prosciutto-Wrapped Grilled Figs with Buffalo Mozzarella and Rosemary Oil.

Prosciutto-Wrapped Grilled Dates with Buffalo Mozzarella and Rosemary Oil.

For the Rosemary Oil:

  • 1/4 cup fresh rosemary leaves
  • 2 Tablespoons coarsely chopped chives
  • 1 cup Olive Oil
  • Kosher salt & freshly ground pepper

Place the rosemary, chives, and oil in a blender and blend until smooth. Strain, and season with salt & pepper. May refrigerate for 1 day; serve at room temperature. Makes about 1 cup.

For the Dates:

  • 8 dates, halved lengthwise
  • 16 thin slices buffalo mozzarella, about 2 inches square
  • 16 thin slices prosciutto
  • 16 toothpicks (soak in water for an hour)
  • Kosher slat and freshly ground pepper
  • 1 cup Rosemary Oil

Preheat a grill to high. On a work surface, place 1 slice of cheese on the cut side of each date. Wrap with a slice of prosciutto and secure with a toothpick. Brush with Rosemary Oil and season with salt & pepper. Grill cut side down for 2 minutes; turn over and continue cooking until the dates are almost cooked through and the cheese has melted, 2 to 3 minutes. Place the dates on a serving platter and immediately drizzle with Rosemary Oil.