Cheese-Stuffed Dates With Prosciutto

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1/4 cup (2 ounces) goat cheese, at room temperature

1/4 cup (2 ounces) mascarpone cheese, a room temperature

1/4 cup finely chopped fresh basil leaves

Kosher salt and freshly ground black pepper

16 pitted (12 ounces) Medjool dates

8 thin slices prosciutto, halved lengthwise

Special equipment: 16 toothpicks or cocktail picks

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