Blue Cheese Stuffed Dates Wrapped in Serrano Ham are so Good
Tapas thrive on contrasts, and this recipe is all about opposites that belong together. Sweet, sticky dates hide a pocket of pungent blue cheese, then get wrapped in salty Serrano ham. When baked, everything melds—the cheese softens, the date caramelises, and the ham crisps just enough.
The first time I tasted this combination was in a little cafe in London. It felt festive, decadent, and yet wonderfully simple. Now I make them year-round whenever I want to bring drama and balance to a tapas table. They’re rich and indulgent, but one bite is never enough.
The Appeal of Blue Cheese in Tapas
Spanish blue cheeses such as Cabrales or Valdeón are bold and earthy, with a sharpness that cuts straight through sweetness. Dates are nature’s caramel, and Serrano ham adds the savoury lift that ties it all together. Each ingredient on its own is strong, but together they become harmonious.
This is a recipe where you can taste the spirit of tapas: a little salty, a little sweet, a little creamy, a little crisp. For more on how Spanish blue cheeses play into tapas traditions, see my Spanish Cheese Tapas Guide.
Ingredients (Metric Measurements)
- 12 Medjool dates, pitted
- 100g Spanish blue cheese (Cabrales or Valdeón), crumbled
- 6 slices Serrano ham, halved lengthways
- 1 tsp olive oil for brushing
Ingredient Notes
Medjool dates are the best choice here because of their size and juiciness. Smaller dates can be used but may not hold enough filling. Always pit them carefully to keep them intact.
Choose a strong blue cheese, as mild styles get lost against the sweetness of dates. Cabrales is fiery and bold, while Valdeón is slightly creamier but still powerful. Serrano ham should be thinly sliced so it crisps in the oven without overpowering the other flavours.
Instructions
Preheat the oven to 200°C. Slice each date open lengthwise without cutting all the way through. Fill the cavity with blue cheese, pressing gently to close. Wrap each stuffed date with half a slice of Serrano ham, tucking the edges underneath.
Arrange on a baking tray lined with parchment paper. Brush lightly with olive oil and bake for 8–10 minutes until the ham is crisp and the cheese is melting. Serve hot, warm, or at room temperature.
Cooking Techniques and Recommendations
Don’t overfill the dates—too much cheese will leak out as they bake. A little is enough, as the flavour is strong. Bake on parchment or a silicone mat, as melted cheese can stick. Keep an eye on them towards the end of cooking; the ham crisps quickly, and the goal is to stop before it hardens.
What to Serve with Blue Cheese Stuffed Dates
These pair beautifully with lighter tapas such as Juicy Goat Cheese Stuffed Piquillo Peppers. The freshness of peppers offsets the richness of dates and blue cheese. I also like serving them with Warm Blue Cheese and Pear Tartlets with Puff Pastry for a theme of fruit and blue cheese. Together, they create a striking pair for autumn or festive spreads.
Wine and Beer Pairings
A Pedro Ximénez sherry is a classic partner for this dish. Its raisiny sweetness enhances the dates while balancing the saltiness of the ham. A bold Ribera del Duero red also works, offering tannins and fruit to meet the richness. For beer, a Belgian dubbel with caramel notes echoes the sweetness of the dates. A crisp pilsner provides a refreshing contrast, cleansing the palate between bites.
Frequently Asked Questions
Can I prepare these in advance?
Yes, assemble the stuffed dates up to a day ahead and keep them covered in the fridge. Bake just before serving. For other prep-ahead ideas, see my Easy Baked Tetilla Cheese and Chorizo Bites.
Can I use prosciutto instead of Serrano ham?
Yes, though Serrano is more traditional in Spanish tapas. Prosciutto is thinner and may crisp faster, so adjust the baking time slightly.
Can I make these without ham?
For a vegetarian version, skip the ham and simply bake the dates with cheese. Add a sprinkle of toasted almonds for texture. For more meat-free cheese tapas, try my Manchego Cheese and Olive Tapenade on Rustic Toast.
Which blue cheese is best for stuffing?
Cabrales is the boldest choice, with a fiery edge, while Valdeón is creamier but still strong. Both hold their own against sweet dates.
Tips for Success with Blue Cheese Stuffed Dates
Make sure the dates are soft and fresh. Dry or stale dates will split when stuffed and won’t provide the juicy contrast needed. Serve warm but not piping hot. A short rest after baking allows the cheese to settle, preventing burns and making them easier to eat in one bite.
Recipe Variation Suggestions
For a nutty twist, tuck a walnut half inside each date before adding the cheese. This gives crunch and bitterness that balances the sweetness even further. Another option is to drizzle with honey after baking. This adds gloss and an extra layer of sweetness that feels indulgent, particularly at Christmas.
Storage and Reheating for Spanish Cheese Tapas with Stuffed Dates
Leftovers can be kept in the fridge for two days. Reheat gently in the oven for 5 minutes at 180°C. Microwaving is not ideal, as it toughens the ham. They don’t freeze well, as the texture of dates changes. For freezer-friendly tapas, I recommend Crispy Manchego and Jamón Croquettes with Aioli.
Spanish Blue Cheese Stuffed Dates Wrapped in Serrano Ham
Ingredients
- 12 Dates Medjool, pitted
- 100 g Blue cheese spanish (Cabrales or Valdeón), crumbled
- 6 slices Serrano ham halved lengthways
- 1 tsp Olive oil for brushing, extra virgin
Instructions
- Preheat the oven to 200°C. Slice each date open lengthwise without cutting all the way through. Fill the cavity with blue cheese, pressing gently to close. Wrap each stuffed date with half a slice of Serrano ham, tucking the edges underneath.
- Arrange on a baking tray lined with parchment paper. Brush lightly with olive oil and bake for 8–10 minutes until the ham is crisp and the cheese is melting. Serve hot, warm, or at room temperature.