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Reviewed Cheese-Stuffed Dates with Prosciutto
Nov 19, 2012 on FoodNetwork.com
“Made these recently for a happy hour and got such raves that I'm making them as an amuse bouche for Thanksgiving!
Adding a drizzle of balsamic vinegar is a must to cut the richness and sweetness of the dates and cheeses...
I didn't even need toothpicks...these stayed wrapped so nicely!
Definitely a keeper!"”