By Amanda Haas
Savory prosciutto gets wrapped around sweet medjool dates that are stuffed with marcona almonds for a mouthwatering appetizer full of flavor.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.24 Whole | Medjool Dates |
1 Tub | salted Marcona almonds |
8 Ounce | Prosciutto Ham |
2 Tablespoon | olive oil |
2 Whole | limes |
To Taste | honey |
1
When ready to cook, set the temperature to 400℉ and preheat, lid closed for 15 minutes. Place a large cast iron pan into the grill to preheat.
2
Using a small paring knife, cut a slit lengthwise across the top of each date. Remove the pit.
24 Whole Medjool Dates
3
Replace pits with 1-2 Marcona almonds, then press the dates back together with your fingers to seal.
1 Tub salted Marcona almonds
4
Cut the prosciutto into 24 pieces lengthwise. To wrap each date, place one at the bottom of a strip of prosciutto, then roll the prosciutto around the date to cover, leaving a little bit of the date showing on each end.
8 Ounce Prosciutto Ham
5
Add 2 Tbsp olive oil to the preheated cast iron pan. Place the dates in the pan and cook, searing the prosciutto on all sides, turning as needed, about 3-5 minutes total.
2 Tablespoon olive oil
6
When the prosciutto is crispy, carefully remove the pan from the grill.
7
Zest the limes over the pan so the citrus zest is absorbed into the olive oil and onto the dates. Place the dates on a serving platter.
2 Whole limes
8
Sprinkle with flake salt, an additional drizzle of olive oil, honey if using, and serve. Enjoy!
To Taste olive oil
To Taste honey