Spanish Blue Cheese Stuffed Dates Wrapped in Serrano Ham

These Spanish blue cheese stuffed dates wrapped in Serrano ham combine sweet, salty, and sharp flavours into one irresistible tapas bite. Sticky dates filled with bold blue cheese are wrapped in savoury ham and baked until warm, making them elegant yet easy for parties or tapas spreads.

Course Appetizer, Main Course, Snack

Cuisine European, Mediterranean, Spanish

Keyword blue cheese, serrano ham, Spanish tapas, stuffed dates, Sweet savoury

Prep Time 15

Cook Time 10

Servings Servings

Calories 180

Author Spooning & Forking

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.

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.

Nutrition