Prosciuttowrapped Stuffed Dates Recipe

Recipe by: Paula Deen’s
Ingredients: Makes 12(Appetizer)
½ (8 ounce) package cream cheese, softened
2/3 cup crumbled blue cheese
2 teaspoons chopped fresh rosemary, divided
1 ½ (10 ounce) packages pitted dates(about 55 to 60 dates)
1 cup balsamic vinegar
1 ½ teaspoons sugar
2 (4 ounce) packages prosciutto (about 15 slices)
Garnish: fresh rosemary

Procedures:

• In a medium bowl, beat cream cheese at medium speed with a mixer until smooth. Add blue cheese and 1 teaspoon rosemary, and beat until combined. Spoon mixture into a heavy duty piping bag fitted with a large round tip. Pipe mixture into dates.
• In a medium saucepan, stir together vinegar, sugar, and remaining 1 teaspoon rosemary. Bring to a boil over medium high heat; reduce heat, and simmer for 20 minutes or until reduced by two thirds(mixture will be thick and syrupy). Meanwhile cut each prosciutto slice into quarters. Wrap each date with 1 quarter slice.
• Preheat oven to 350F. Line a rimmed baking sheet with aluminum foil. Place dates on prepared pan.
• Baked for 6 to 8 minutes or just until heated through. Drizzle balsamic reduction over dates. Garnish with fresh rosemary, if desired.