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Taleggio-Stuffed Dates Wrapped with Capicola

Yield: 60

These easy stuffed dates, an Italian riff on the classic bacon-wrapped dates, make a fabulous party hors d’oevure.


  • 1 lb. taleggio, rind removed, about 12 oz.
  • 1/4 cup chopped toasted pistachios
  • 2 Tbs. finely chopped sun-dried tomatoes, not oil-packed
  • 1 tsp. lemon zest
  • 60 pitted Sun-Maid dates
  • 10 oz. thinly sliced hot capicola, cut into 1” strips


  • Position a rack in the center of the oven and heat the broiler on high.
  • In a small bowl, combine the taleggio, pistachios, sun-dried tomatoes and lemon zest. Stuff each date with 1 tsp. of the cheese mixture. Wrap the dates with a couple strips of the capicola and secure with a toothpick. Transfer the dates to a rimmed baking sheet and refrigerate for 1/2 hour. Broil for 1 minute, flip and broil for another 1 minute. Serve immediately or at room temperature.


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Reviews (1 review)

  • JKLM412 | 09/02/2019

    That does not look like any Capicolla that I have ever had. It looks more like Salami or Sopressata.

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