These cheese stuffed dates wrapped with cured pork loin are very easy to make and we can cook it in advance. It’s eaten cold, which makes it on a perfect appetizer for Christmas.
Ingredients for 16 cheese stuffed dates wrapped with cured pork loin:
- 16 dates
- 16 cured pork loin slices
- Fresh oregano leaves to decorate
For cheese bechamel sauce (filling):
- 100 g milk
- 80 g goat cheese roll
- ½ tablespoon of flour
- ½ tablespoon of butter
- Salt and pepper
How to make cheese stuffed dates wrapped with cured pork loin:
First, make the goat cheese bechamel sauce for the filling of the dates, following the step by step that you will find clicking here. Let cool the sauce for two hours in the fridge, so that it takes consistency.
Then, remove the bone of the date. With a spoon fill the date with the bechamel sauce and top with 3 leaves of fresh oregano.
Wrap the dates with a thin cured pork loin slice. Wrap it around the bottom to reveal the cheese filling, as seen in the image. Finally, hold the slice of cured pork loin with a toothpick.
This is a recipe that is served at room temperature, so before serving it, we will leave it about 30 minutes outside of the fridge to be tempered.
Taste it and share your foodie experience!