Planning a Halloween get together for adults often calls for food that feels a bit more grown up. These recipes focus on richer flavors and simple ways to make them at home. Most use ingredients that are easy to find and do not require special equipment. You can pick and choose based on how many people you expect. The ideas below give you 15 solid options to try.
Helpful Tips Before You Start
These ideas help you build a menu of rich, adult focused treats that hold up well at a party.
Make Items Ahead When Possible
Many indulgent recipes like truffles, dips, and casseroles taste better after a rest in the fridge. Prepare them the day before so you only need to reheat or plate on the day of the event.
Choose Full Fat and Quality Ingredients
Use real butter, heavy cream, and good chocolate instead of lighter substitutes. The extra richness makes each bite feel worth the indulgence.
Balance Sweet With Savory Bites
Pair sweet desserts with items like bacon wrapped dates or creamy stuffed peppers. This mix keeps the table interesting and prevents the menu from feeling too heavy in one direction.
Add Alcohol Thoughtfully
Incorporate spirits into desserts or sauces in measured amounts. Taste as you go so the flavor enhances the food without overpowering it.
Truffle Mac and Cheese Bites with Crispy Pancetta
These bites bring a rich, grown-up twist to classic mac and cheese with earthy truffle and salty pancetta. They work well at Halloween parties where guests want something hearty yet easy to eat with a drink in hand. The creamy center contrasts with the crisp breadcrumb coating and pancetta pieces for a satisfying texture.
They feel indulgent without being fussy, making them a good choice when you want to serve something comforting that still stands out on a party table.
Equipment
- Large pot
- Skillet
- Saucepan
- Mini muffin tin
- Mixing bowl
Ingredients
- 8 ounces elbow macaroni
- 4 ounces pancetta, diced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1 cup panko breadcrumbs
Instructions
- Cook the elbow macaroni in boiling water until al dente, then drain and set aside.
- In a skillet over medium heat, cook the diced pancetta until the edges turn golden and crisp. Remove the pancetta with a slotted spoon and set it aside on a plate.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute. Slowly pour in the milk while whisking to avoid lumps. Continue cooking until the mixture thickens slightly.
- Stir the cheddar cheese, Parmesan cheese, truffle oil, salt, and black pepper into the milk mixture until the cheeses melt and the sauce becomes smooth. Remove from heat.
- In a large bowl, combine the cooked macaroni, cheese sauce, crispy pancetta, and beaten egg. Mix well. Scoop the mixture into a greased mini muffin tin, pressing each portion down firmly. Sprinkle panko breadcrumbs over the top of each bite.
- Bake at 375 degrees Fahrenheit for 18 to 20 minutes until the tops turn golden. Let the bites cool in the tin for five minutes before removing.
Notes
Cuisine: American
Equipment: Large pot, Skillet, Saucepan, Mini muffin tin, Mixing bowl
Mini Wagyu Beef Sliders with Black Garlic Aioli
These sliders highlight rich Wagyu beef in small portions that suit an adult Halloween gathering. The black garlic aioli brings a mellow, savory depth that elevates the juicy patties without overpowering them.
Serve them at a cocktail-style party where guests want something hearty yet easy to eat by hand. The soft buns and creamy spread create a balanced bite with tender meat at the center.
Equipment
- Large skillet
- Mixing bowl
- Fork
Ingredients
- 1 lb ground Wagyu beef
- 8 mini brioche slider buns
- 4 black garlic cloves
- ½ cup mayonnaise
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Place the ground Wagyu beef in a bowl and mix in the salt and black pepper until just combined. Divide into 8 equal portions and shape each into a small patty about 2 inches wide.
- Heat the olive oil in a large skillet over medium heat. Add the patties and cook for 3 minutes per side until browned and cooked through. Remove to a plate and cover loosely.
- While the patties rest, mash the black garlic cloves into a paste with a fork. Stir the paste into the mayonnaise until smooth to make the aioli.
- Spread the butter on the cut sides of the mini brioche buns. Toast the buns in the same skillet for 1 minute until lightly golden.
- Spread a layer of black garlic aioli on the bottom half of each bun. Add a cooked patty, then finish with the top bun.
Notes
Cuisine: American
Equipment: Large skillet, Mixing bowl, Fork
Bourbon Caramel Apple and Brie Tartlets
These tartlets bring together crisp pastry, creamy brie, and warm apples coated in a bourbon-spiked caramel. They work well as a handheld treat at an adult Halloween gathering where guests want something sweet and savory in one bite.
The flavor balances rich cheese with tart apple and a smooth caramel finish that carries a subtle bourbon note. The texture stays crisp on the outside with a soft, melty center.
Equipment
- Baking sheet
- Skillet
- Oven
Ingredients
- 12 mini tartlet shells
- 2 medium apples, peeled and diced
- 6 ounces brie cheese, cut into small cubes
- 3 tablespoons butter
- 1/2 cup brown sugar
- 1/4 cup bourbon
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 375 degrees. Arrange the mini tartlet shells on a baking sheet.
- Melt the butter in a skillet over medium heat. Add the diced apples and cook for 3 minutes until they begin to soften.
- Stir in the brown sugar, bourbon, cinnamon, and salt. Simmer the mixture for 4 to 5 minutes until the liquid thickens into a caramel that coats the apples.
- Remove the skillet from the heat. Place a few cubes of brie into each tartlet shell, then spoon the warm apple mixture over the cheese.
- Bake the filled tartlets for 8 to 10 minutes until the brie melts and the shells turn golden.
Notes
Cuisine: American
Equipment: Baking sheet, Skillet, Oven
Smoked Salmon and Caviar Deviled Eggs
These smoked salmon and caviar deviled eggs add a rich twist to a classic party bite. The creamy yolks blend with smoky salmon for depth, while the caviar brings a pop of brine that feels indulgent at an adult Halloween gathering.
Serve them chilled on a platter for easy grazing. They suit a festive table where guests want something a bit elevated yet familiar.
Equipment
- Large Pot
- Mixing Bowl
- Spoon
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 ounces smoked salmon, finely chopped
- 2 tablespoons caviar
- Salt and black pepper to taste
Instructions
- Place the eggs in a large pot and cover with cold water. Bring to a boil over medium heat, then remove from heat and let sit covered for 10 minutes.
- Drain the eggs and cool them under cold running water. Peel the shells and slice each egg in half lengthwise.
- Scoop the yolks into a mixing bowl. Mash them with a fork until smooth.
- Stir in the mayonnaise, Dijon mustard, salt, and black pepper until the mixture is creamy.
- Fold the chopped smoked salmon into the yolk mixture until evenly combined.
- Spoon or pipe the filling back into the egg white halves.
- Top each filled egg with a small dollop of caviar just before serving.
Notes
Cuisine: American
Equipment: Large Pot, Mixing Bowl, Spoon
Dark Chocolate Espresso Mousse Cups with Whipped Mascarpone
This dark chocolate espresso mousse offers a rich and slightly bitter finish that pairs well with the light tang of whipped mascarpone. It makes a good choice for adult Halloween gatherings where guests want something sweet but not overly heavy or childish.
The mousse sets up with a smooth, spoonable texture while the mascarpone topping adds a creamy contrast. Serve it in small cups so people can enjoy one or two without committing to a large portion.
Equipment
- Mixing bowls
- Microwave-safe bowl
- Electric hand mixer
- Whisk
Ingredients
- 6 ounces dark chocolate (70% cocoa), finely chopped
- 1/2 cup strong espresso, cooled to room temperature
- 1 1/4 cups heavy cream, divided
- 8 ounces mascarpone cheese
- 3 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder
Instructions
- Place the chopped dark chocolate in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until fully melted.
- Stir the cooled espresso into the melted chocolate until smooth. Set aside to cool slightly.
- In a mixing bowl, whip 1 cup of the heavy cream to soft peaks. Gently fold the whipped cream into the chocolate mixture until no streaks remain.
- Divide the mousse among four small cups or glasses. Place in the refrigerator for at least two hours to set.
- In a clean bowl, combine the mascarpone, powdered sugar, and remaining 1/4 cup heavy cream. Whip until the mixture holds soft peaks.
- Spoon the whipped mascarpone over the chilled mousse. Dust each cup lightly with cocoa powder before serving.
Notes
Cuisine: French
Equipment: Mixing bowls, Microwave-safe bowl, Electric hand mixer, Whisk
Baked Brie en Croûte with Fig Jam and Port Reduction
This baked brie offers a rich, shareable option for an adult Halloween party. Creamy cheese melts inside flaky pastry while fig jam adds natural sweetness and a port reduction brings depth and a slight tang.
The finished dish has warm, gooey texture with crisp edges and a balanced sweet-savory profile that feels festive without being overly sweet.
Equipment
- Baking sheet
- Small saucepan
- Pastry brush
Ingredients
- 1 (8-ounce) wheel of brie cheese
- 1 sheet frozen puff pastry, thawed
- 1/4 cup fig jam
- 1/2 cup port wine
- 1 large egg, beaten
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the brie wheel in the center of the thawed puff pastry sheet. Spread the fig jam evenly over the top of the brie.
- Fold the pastry up and over the brie to fully enclose it, pressing edges to seal. Trim any excess pastry if needed.
- Place the wrapped brie seam-side down on the prepared baking sheet. Brush the top and sides with the beaten egg.
- Bake for 20 to 25 minutes until the pastry is golden brown. Remove from the oven and let rest for 5 minutes.
- While the brie bakes, pour the port into a small saucepan and simmer over medium heat until reduced by half and slightly thickened, about 8 minutes. Drizzle the reduction over the baked brie before serving.
Notes
Cuisine: French
Equipment: Baking sheet, Small saucepan, Pastry brush
Chili-Spiced Short Rib Crostini with Horseradish Cream
These crostini bring tender, slow-cooked beef with a warm chili kick to any adult Halloween gathering. The rich meat sits on crisp bread and gets balanced by a cool horseradish cream that cuts through the spice. They work well as a hearty passed bite when guests want something more substantial than typical party snacks.
The texture combines fall-apart beef with crunchy toasted baguette and a smooth, tangy topping. The flavors lean smoky and savory with a sharp finish from the cream, making them a good fit for an evening of cocktails and conversation.
Equipment
- Dutch Oven
- Baking Sheet
- Mixing Bowl
Ingredients
- 1 pound beef short ribs
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup beef broth
- 1 baguette, sliced into 12 pieces
- 1/2 cup sour cream
- 3 tablespoons prepared horseradish
Instructions
- Season the short ribs with chili powder, smoked paprika, salt, and black pepper. Heat olive oil in a Dutch oven over medium heat and brown the ribs on all sides. Add the diced onion and minced garlic, then pour in the beef broth. Cover and braise in a 325°F oven for about 2 hours until the meat is very tender. Remove the ribs, shred the meat with two forks, and mix it back into the reduced pan juices. Toast the baguette slices on a baking sheet until golden. Stir the sour cream and horseradish together in a bowl. Spread the cream on each toast, top with a spoonful of shredded short rib, and serve right away.
Notes
Cuisine: American
Equipment: Dutch Oven, Baking Sheet, Mixing Bowl
Pumpkin Ricotta Gnocchi with Sage Brown Butter Sauce
This gnocchi turns simple pantry staples into a rich dish that feels right at home on an adult Halloween table. The pumpkin keeps the dumplings tender while the brown butter sauce brings a nutty depth that pairs well with cocktails or wine.
It works as a shared starter or a light main for four people. The texture stays soft inside with a light chew on the outside, and the sage cuts through the creaminess without overpowering the pumpkin.
Equipment
- Large mixing bowl
- Large pot
- Large skillet
Ingredients
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 large egg
- 1 3/4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 8 tablespoons unsalted butter
- 20 fresh sage leaves
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Mix the pumpkin puree, ricotta, egg, salt, and nutmeg in a large bowl until smooth.
- Add the flour gradually and stir until a soft dough forms. Turn the dough out onto a floured surface and knead gently for about one minute until it holds together.
- Divide the dough into four pieces. Roll each piece into a long rope about 3/4 inch thick, then cut into 1-inch pieces. Place the pieces on a floured baking sheet.
- Bring a large pot of salted water to a boil. Drop in the gnocchi in batches and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon and set aside.
- Melt the butter in a large skillet over medium heat. Add the sage leaves and cook, swirling the pan, until the butter turns golden brown and the sage crisps, about 3 to 4 minutes.
- Add the cooked gnocchi to the skillet and toss gently to coat. Season with black pepper, then sprinkle with Parmesan before serving.
Notes
Cuisine: Italian
Equipment: Large mixing bowl, Large pot, Large skillet
Foie Gras Pâté on Toasted Brioche with Cherry Compote
This foie gras pâté on toasted brioche brings a rich, grown-up touch to Halloween parties. The creamy pâté spreads easily over warm, crisp bread while the cherry compote adds a sweet-tart contrast that keeps each bite balanced.
It suits an elegant appetizer spread when guests want something more refined than standard party fare. The textures play off each other well: smooth pâté, crunchy brioche, and soft fruit.
Equipment
- Small saucepan
- Skillet
- Knife
- Cutting board
Ingredients
- 8 ounces foie gras pâté, at room temperature
- 4 thick slices brioche bread
- 2 cups fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon balsamic vinegar
- 2 tablespoons unsalted butter
- Salt to taste
- Black pepper to taste
Instructions
- Combine the cherries, sugar, and balsamic vinegar in a small saucepan over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the cherries soften and the mixture thickens into a loose compote. Remove from heat and set aside.
- Spread 1/2 tablespoon of butter on each side of the brioche slices. Heat a skillet over medium heat and toast the slices for 2 to 3 minutes per side until golden and crisp.
- Place the toasted brioche on a serving plate. Divide the foie gras pâté evenly among the slices and spread it smoothly across the surface.
- Spoon the cherry compote over the pâté. Finish with a light sprinkle of salt and black pepper.
Notes
Cuisine: French
Equipment: Small saucepan, Skillet, Knife, Cutting board
Spiced Pear and Gorgonzola Endive Cups with Candied Walnuts
These endive cups bring together sweet spiced pears, creamy gorgonzola, and crunchy candied walnuts in one bite. They work well at adult Halloween parties where guests want something a bit richer than standard snacks.
The flavor balances warm fall spices with salty cheese and sweet nuts. The texture stays crisp from the endive while the pears soften just enough during cooking.
Equipment
- Skillet
- Baking sheet
- Mixing bowl
Ingredients
- 2 ripe pears, cored and diced
- 1 tablespoon butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 heads Belgian endive
- 4 ounces gorgonzola cheese, crumbled
- 1 cup walnut halves
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
- Pinch of salt
Instructions
- Melt the butter in a skillet over medium heat. Add the diced pears, cinnamon, and nutmeg. Cook for 4 to 5 minutes until the pears soften but still hold their shape. Remove from heat and set aside.
- Line a baking sheet with parchment paper. Combine the walnuts, brown sugar, maple syrup, and salt in a small bowl. Spread the mixture on the baking sheet and bake at 350 degrees for 8 minutes. Stir once halfway through, then let cool completely.
- Separate the endive leaves and arrange them on a serving platter. Spoon a small amount of spiced pears into each leaf.
- Top the pears with crumbled gorgonzola and a few candied walnuts. Serve right away.
Notes
Cuisine: American
Equipment: Skillet, Baking sheet, Mixing bowl
Crispy Goat Cheese Balls Drizzled with Hot Honey and Pistachios
These goat cheese balls offer a creamy center wrapped in a crunchy coating, finished with a sweet and spicy honey drizzle plus chopped pistachios. The combination suits an adult Halloween party where guests want something richer than standard snacks.
They work well as a passed bite or plated starter that feels a little elevated without much fuss. The warm cheese pairs nicely with the heat from the honey and the crunch from the nuts.
Equipment
- Mixing bowl
- Shallow dishes
- Deep skillet
- Slotted spoon
Ingredients
- 8 ounces goat cheese, softened
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 1/4 cup hot honey
- 1/3 cup shelled pistachios, chopped
Instructions
- Mix the softened goat cheese with black pepper in a bowl until smooth. Scoop out portions and roll them into 12 small balls, then place them on a plate and chill for 15 minutes to firm up.
- Set up three shallow dishes for breading. Place the flour in the first, the beaten eggs in the second, and the panko breadcrumbs in the third.
- Roll each chilled cheese ball in flour, then dip it in the egg, and finally coat it evenly with panko. Return the coated balls to the plate.
- Heat about 2 inches of vegetable oil in a deep skillet over medium heat until it reaches 350 degrees. Fry the balls in batches for 2 to 3 minutes, turning them until golden on all sides.
- Remove the balls with a slotted spoon and drain briefly on paper towels. Arrange them on a serving plate, drizzle with hot honey, and sprinkle with the chopped pistachios.
Notes
Cuisine: American
Equipment: Mixing bowl, Shallow dishes, Deep skillet, Slotted spoon
Mulled Wine Poached Pears with Vanilla Mascarpone
This dessert brings a grown-up twist to the table with tender pears steeped in spiced red wine. The warm, aromatic fruit pairs nicely with a cool scoop of vanilla mascarpone for a balance of flavors that feels festive without being heavy. It works well at evening gatherings where guests want something sweet but not overly rich.
The texture stays soft yet holds its shape, while the mulled wine adds depth from cinnamon and citrus. The mascarpone brings a light creaminess that cuts through the spices.
Equipment
- Large Pot
- Mixing Bowl
- Slotted Spoon
Ingredients
- 4 firm Bosc pears
- 1 bottle (750 ml) dry red wine
- 1/2 cup granulated sugar
- 2 cinnamon sticks
- 4 whole cloves
- 1 star anise pod
- Peel of 1 orange
- 8 ounces mascarpone cheese
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Peel the pears and leave the stems attached if possible. Place them in a large pot that holds them snugly.
- Pour the red wine over the pears. Add the granulated sugar, cinnamon sticks, cloves, star anise, and orange peel. Bring the mixture to a simmer over medium heat.
- Lower the heat and let the pears cook gently for 20 to 25 minutes, turning them once or twice so they color evenly. They should feel tender when pierced with a knife.
- Remove the pears with a slotted spoon and set them aside. Strain the poaching liquid and return it to the pot. Simmer until it reduces to a light syrup, about 15 minutes.
- While the liquid reduces, stir the mascarpone, powdered sugar, and vanilla extract together in a small bowl until smooth.
- Slice each pear in half if desired, or serve whole. Drizzle a little of the reduced syrup over the pears and add a spoonful of the vanilla mascarpone on the side.
Notes
Cuisine: French
Equipment: Large Pot, Mixing Bowl, Slotted Spoon
Red Wine Braised Mushroom and Gruyère Phyllo Cups
These phyllo cups hold a savory filling of mushrooms slowly cooked in red wine until tender and flavorful. The melted Gruyère on top adds a nutty richness that pairs well with the flaky shells. They make a nice choice for an adult Halloween party where guests enjoy something warm and a bit more elevated than typical finger foods.
The earthy mushrooms soak up the wine while the cheese creates a golden finish. Each bite gives a mix of crisp pastry and soft, wine-scented filling.
Equipment
- Large skillet
- Baking sheet
- Oven
Ingredients
- 12 pre-made phyllo cups
- 10 ounces cremini mushrooms, sliced
- ¾ cup dry red wine
- 1 cup shredded Gruyère cheese
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Arrange the phyllo cups on the sheet.
- Melt the butter in a large skillet over medium heat. Add the shallot and garlic. Cook for 2 minutes until softened.
- Add the mushrooms to the skillet. Season with salt and pepper. Cook for 5 to 6 minutes until the mushrooms release their liquid and start to brown.
- Pour in the red wine. Bring to a simmer and cook for 8 to 10 minutes until most of the liquid has reduced and the mushrooms look glossy.
- Stir in the thyme leaves. Remove the skillet from the heat.
- Spoon the mushroom mixture evenly into the phyllo cups. Top each cup with a generous pinch of shredded Gruyère.
- Bake for 8 to 10 minutes until the cheese melts and the edges of the cups turn golden.
Notes
Cuisine: French
Equipment: Large skillet, Baking sheet, Oven
Salted Caramel Dark Chocolate Tartlets with Smoked Sea Salt
These tartlets bring a rich, grown-up twist to a Halloween spread. The combination of dark chocolate and salted caramel feels indulgent without being heavy, and the smoked salt adds a subtle depth that stands out at an adult party. They hold up well on a dessert table and pair nicely with coffee or a glass of red wine.
The crust stays crisp, the caramel layer turns chewy and buttery, and the chocolate filling sets to a smooth, sliceable finish. Smoked sea salt on top balances the sweetness and gives each bite a savory edge.
Equipment
- Tartlet pans
- Saucepan
- Mixing bowl
Ingredients
- 1 cup crushed chocolate sandwich cookies
- 5 tablespoons unsalted butter, divided
- 8 ounces dark chocolate, finely chopped
- 1 cup heavy cream, divided
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ¾ teaspoon smoked sea salt, divided
Instructions
- Mix the crushed cookies with 3 tablespoons of melted butter until the crumbs hold together. Press the mixture evenly into four small tartlet pans and chill for 15 minutes to set the crust.
- Place the sugar in a saucepan over medium heat. Stir until it melts into a golden caramel. Add the remaining 2 tablespoons of butter and stir until smooth.
- Slowly pour in ½ cup of the heavy cream while stirring. The mixture will bubble. Continue cooking for 2 minutes, then remove from heat and stir in the vanilla and ½ teaspoon of the smoked sea salt. Let the caramel cool for 5 minutes.
- Divide the warm caramel among the chilled crusts and spread it into an even layer. Return the tartlets to the refrigerator for 20 minutes.
- Heat the remaining ½ cup of heavy cream until it just begins to steam. Pour it over the chopped dark chocolate and let it sit for 1 minute, then stir until the chocolate melts into a glossy ganache.
- Spoon the ganache over the caramel layer in each tartlet. Sprinkle the tops with the remaining ¼ teaspoon of smoked sea salt. Chill for at least 1 hour before serving.
Notes
Cuisine: French
Equipment: Tartlet pans, Saucepan, Mixing bowl
Prosciutto-Wrapped Dates Stuffed with Blue Cheese and Almonds
These bites combine sweet dates with sharp blue cheese and a salty prosciutto wrap. They make a nice addition to a Halloween spread for adults who want something a little richer than standard party snacks. The mix of creamy, crunchy, and chewy textures keeps them interesting.
They work well as finger food at a gathering. Each one delivers a balance of sweet and savory flavors without much effort.
Equipment
- Baking sheet
- Knife
Ingredients
- 12 Medjool dates, pitted
- 4 ounces blue cheese, crumbled
- 12 whole almonds
- 6 slices prosciutto, halved lengthwise
Instructions
- Heat the oven to 375 degrees and line a baking sheet with parchment paper.
- Open each date and press a small amount of blue cheese inside along with one almond.
- Wrap each stuffed date with half a slice of prosciutto and place it seam side down on the baking sheet.
- Bake for 10 to 12 minutes until the prosciutto firms up and turns lightly crisp.
- Remove from the oven and let the dates cool for a few minutes before serving.
Notes
Cuisine: Italian
Equipment: Baking sheet, Knife
