These savory stuffed dates are a must-try appetizer for this summer. The combination of our soft and chewy medjool dates and creamy cashews makes for a simple and satisfying treat. Created by Christine Rose - make sure to checkout her course on building beautiful grazing boards here. Ingredients Medjool dates 1 cup Cashews ½ cup water 3 tsp lemon juice 1 tsp salt 1/4 teaspoon garlic powder 2-3 sprigs fresh rosemary Optional: thinly sliced prosciutto Instructions Soak cashews in water overnight Add rinsed and drained cashews to a blender or food processor Add water, lemon juice, and salt Blend until smooth Finely mince garlic clove Remove rosemary leaves from stem and finely mince until you have about 2-3 tsp Transfer cashew spread to a bowl and mix in minced garlic and rosemary Cut dates in half and remove pit Place a generous dollop of rosemary garlic cashew spread into halved date Wrap stuffed date with prosciutto (optional) and garnish with fresh rosemary leaves