Ingredients

• 12 Medjool Dates
• 2 oz. Chèvre softened
• 3 tablespoons Barney Butter Smooth Almond Butter
• 6 slices prosciutto

Directions

1. Cut a slit lengthwise in each date and remove pit.
2. Combine chèvre and almond butter.
3. Spoon mixture into the center of each date and press closed.
4. Cut each piece of prosciutto in half, lengthwise.
5. Wrap each stuffed date with prosciutto.
6. Serve at room temperature.