Medjool date, Gorgonzola and proscuitto poppers

Photograph: Harry Weir Photography
Photograph: Harry Weir Photography
Serves: 8
Course: Side Dish
Cooking Time: 0 hr 1 mins

Ingredients

  • 16 medjool dates
  • 100g Gorgonzola
  • 1 packet prosciutto (90g)
  •   

1 Make an incision and remove the stones from the dates.
2 Stuff each date with a little Gorgonzola then wrap in the prosciutto.
3 Serve on a platter with cocktail sticks for handy consumption.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford