This is a snack I rely on whenever I need a salty sweet fix, which is more often than I care to admit. It’s great because it calls for so few ingredients — prosciutto, dates, basil, and goat cheese — all of which are easy to keep on hand. I love that they take no time and all, and you can make as few or as many as you want. I have been to parties where a variation of this idea is served, but with bacon in place of the prosciutto. I have to say I find bacon to be too thick, that it doesn’t get all wonderfully crispy like the prosciutto does. Only caveat with the prosciutto is that you need to keep an eagle eye on them in the oven, to ensure they don’t burn. The addition of the basil really sets this recipe apart as well, giving it a nice fresh note.
I got this brilliant snack from an Adeena Sussman recipe on epicurious.com, which instructs you to serve these puppies on toothpicks, and considers them party food. I myself prefer to gobble them down with my fingers, and consider them any-time-of-the-day-or-night food.