Prosciutto wrapped dates with port and cranberry sauce recipe

• Serves 4
• 10 mins to prepare and 15 mins to cook
• 407 calories / serving
• Gluten-free

Ingredients

• olive oil, for greasing
• 12 organic medjool dates
• 120g Danish blue cheese
• 12 slices prosciutto
• 85g pack watercress

For the port and cranberry sauce

• 4 tbsp cranberry sauce
• 6 tbsp port

Directions

1. Preheat the oven to gas 4, 180°C, fan 160°C, with a large baking pan lightly greased. Cut each date lengthwise from top to bottom. Cut the cheese into 12 rectangular pieces to fit into the dates, and insert one into each date so that the date wraps around it.
2. Wrap a slice of prosciutto around each date securely and set in the baking tray, spaced a little apart. Bake for 12-15 minutes, or until the prosciutto is crisp but not burnt.
3. Prepare the port and cranberry sauce in the meantime. In a small saucepan, combine the cranberry sauce and port and season with black pepper. Bring to a boil, then simmer, stirring periodically, for 4 minutes or until the mixture has thickened to a sauce consistency.
4. Place 3 of the wrapped dates on top of the watercress on 4 serving plates. To serve, drizzle with port and cranberry sauce.