Goat Cheese Balls
24 Medjool dates
8 oz. goat cheese
12 thin slices prosciutto
• Using a paring knife, slice each date lengthwise on one side, from tip to tip. Squeeze the top and bottom of the date to get it to open. Gently remove the pit and discard.
• Stuff the cavity of each date with goat cheese until full. Squeeze the date closed and wipe away any excess goat cheese.
• Cut the pieces of prosciutto in half lengthwise so that you have two long strips of prosciutto from each slice. Carefully wrap each date in a strip of prosciutto and fasten with a cocktail pick.
• Serve chilled or at room temperature.