Dates with feta and prosciutto
These moreish bites are just as delicious without the prosciutto if you want to make them for vegetarians.
12 Medjool dates (see note)
12 flat-leaf parsley sprigs
100g low-fat feta, sliced 1cm thick
6 thin slices prosciutto, halved lengthways
1 tbsp extra virgin olive oil
Preheat the oven to 180°C.
Cut a slit along the top of each dateUnsure of the quantity needed?
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, then remove and discard the seed. Tuck a parsley sprig and feta slice into each date and gently squeeze closed. Wrap a prosciutto strip around each date, and tie off with a knot, trimming the ends so they sit upright.
Place dates on a baking tray, drizzle with oil and bake for 5-8 minutes until warmed through. Spear each one with a knotted bamboo skewer, then serve.