¼ C goat cheese, softened
2 T finely chopped walnuts, toasted
1 T parsley, minced
1 T lemon zest, minced
1 t scallion, minced
10 Medjool dates, pitted
5 slices prosciutto
Combine goat cheese, walnuts, parsley, lemon zest and scallion for the filling. Taste for salt and pepper. Fill dates with 1 t of the filling and wrap with halved prosciutto slice. Secure prosciutto to date with a toothpick.
Place on a parchment lined baking sheet and refrigerate for 30 minutes or until ready to bake.
Preheat oven to 375. Bake for 10-15 minutes or until cheese is melted and prosciutto is crisp.
OUT OF THE BLUE COCKTAIL
¼ C water
¼ C sugar
Pinch of sea salt
Handful of blueberries or blackberries
¼ C fresh squeezed lemon juice
¼ C brandy
1 bottle ginger beer
Prepare simple syrup – heat water, sugar, berries and salt in a sauce pan and bring to a boil over high heat. Reduce heat and simmer until berries burst. Stir well to combine flavors and to be sure sugar is completely dissolved. Stir in lemon juice and cool to room temperature. Strain before using.
Prepare Cocktail – Combine brandy and strained simple syrup together. Just before serving add ginger beer and serve over ice garnished with a lemon twist.