Today's recipe is an appetizer with sliced salty prosciutto topped with sweet dates, stuffed with creamy blue cheese and crunchy pistachios, with cold wedges of watermelon served alongside.
approx. 1/3 cup crumbled blue cheese
approx. 1/3 cup chopped pistachios
8 thin slices prosciutto
watermelon as needed, served cold (see hints below)
extra virgin olive oil for garnish
cracked black pepper for garnish
Keep the sliced prosciutto cold until serving, and also cut as much watermelon as you like into bite-size wedges, and keep those cold as well.
For the dates, cut them in half lengthwise, and make sure there are no pits inside, and then crumble the blue cheese.
As far as the shelled pistachios go, you'll want to crush them and rough chop them a bit.
Then, add a little crumbled blue cheese to the sliced date halves, and then press some of the crushed pistachios into that.
To assemble each individual appetizer, place a couple of thin slices of prosciutto on each plate and top that with the dates, add the watermelon wedges and then drizzle a little extra virgin olive oil over the top and finish with a crack of black pepper.
There are no exact amounts for a recipe like this. Just use your judgment.