Coppa-Wrapped Dates with Blue Cheese

This appetizer recipe uses seasonal dates and is adapted from Jill Hough's 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love, a terrific book with simple, straightforward guidance (and super-tasty recipes) on enjoying wine and food … together. This little nibble, to me, is the winter equivalent to one of our favorite summer appetizers with figs and prosciutto and cooked on the grill. I'm grateful I don't have to wait half a year! Jill suggests pairing this dish with a Cabernet Sauvignon or meaty Syrah.

coppa-wrapped-dates-blue-cheese12 Medjool dates, pitted and halved lengthwise
2 ounces blue cheese
12 thin slices coppa, cut in half lengthwise

Preheat oven to 450 degrees F. Line a baking sheet with foil.

Stuff each date half with a ball of blue cheese a little larger than a hazelnut. Wrap a slice of coppa around the date and set on the baking sheet. Bake until the coppa is slightly crisped and the cheese is bubbly, 5-7 minutes. Serve warm.

Serves 8

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

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