Flavor bombs

If you've been to my house to eat, you know that I love making and eating appetizers. I love the fact that they're the first thing you eat after a long day of working or playing--usually when your hunger is at its peak. That's why they taste so good.

I discovered a great appetizer recipe this weekend, courtesy of Maureen Petrosky's The Wine Club: dates with goat cheese, almonds and prosciutto. Equal parts sweet, salty, creamy and crunch, these pretty little nuggets are flavor bombs that explode in your mouth. You can make them ahead of time, store them in the fridge, and crisp them up right before your guests arrive.

Sorry I don't have a photo to share--they disappeared too quickly!

Dates with goat cheese, almonds and prosciutto
12 large whole Medjool dates, halved and pitted (I bought mine in bulk at Wild Oats.)
2 oz. goat cheese (Eyeball it.)
24 whole almonds
8 thin slices prosciutto, cut into 4 strips each
2 T. olive oil

1)Fill each of the halved dates with 1/2 t. goat cheese. Push one almond into the center of the goat cheese. Wrap one strip of prosciutto around each stuffed date.
2)Heat olive oil in a skillet. Cooked wrapped dates about 2 minutes on each side or until crisp. Remove the dates from skillet; drain on paper towels.

Makes 24 stuffed dates.