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Goat Cheese & Pesto Stuffed Dates with Duck Prosciutto

by Caroline Mayou  

Creamy, tangy goat cheese is the perfect match for sweet dried dates, nutty pecans, and wildflower honey - add the intense savory flavor of Angel's Duck Prosciutto, and you've got the ideal start to any occasion.

Open a bottle of sparkling wine for this rich appetizer and see your guests' eyes light up!


Angel's Pre-Sliced Duck Prosciutto (or Angel's Dry Cured Duck Breast, thinly sliced)
16 pitted dates of choice
3oz goat cheese, softened
3tbsp honey, divided (wildflower honey, if you can!)
1/4 cup toasted pecans, coarsely chopped
1tsp of our Frantoio pesto (to taste)
Pinch of sea salt



  1. In a small bowl, cream together goat cheese, pesto, and salt.
  2. Fold in half of the chopped pecans and 1tbsp honey.
  3. Slice along one long side of each the pitted dates.
  4. Using a spoon or pastry bag, fill each date with the goat cheese mixture.
  5. Top with a slice of Angel's Duck Prosciutto.
  6. Drizzle with honey. Sprinkle with the remaining pecans.
  7. Serve immediately or refrigerate until later.
  1. Use a pastry bag to briefly heat the goat cheese, pesto, and salt mixture before stuffing dates.