, or small dried figs
In a small bowl, stir cream cheese with lemon peel and pepper. Slice dates in half lengthwise. Stack basil leaves, then slice in half lengthwise. Slice prosciutto in half lengthwise. Spread about 1/4 tsp (1 mL) cheese mixture on cut side of each date. Top each with half a basil leaf. Place on narrow end of prosciutto slice. Roll up with tip of leaf poking out. Rolls will keep well, loosely covered and refrigerated, overnight.