Dates & chèvre

1/3 cup soft Belle Chevre goat cheese
1 T of Oregano
pinch of salt and pepper 
16 Medjool dates, pitted
16 large basil leaves
4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes


Heat broiler to low. Mix goat cheese with oregano, salt and pepper. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm.