By Amanda Haas
Savory prosciutto gets wrapped around sweet medjool dates that are stuffed with marcona almonds for a mouthwatering appetizer full of flavor.
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|24 Whole||Medjool Dates|
|1 Tub||salted Marcona almonds|
|8 Ounce||Prosciutto Ham|
|2 Tablespoon||olive oil|
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.
Using a small paring knife, cut a slit lengthwise across the top of each date. Remove the pit.
24 Whole Medjool Dates
Replace pits with 1-2 Marcona almonds, then press the dates back together with your fingers to seal.
1 Tub salted Marcona almonds
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
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
When the prosciutto is crispy, carefully remove the pan from the grill.
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
Sprinkle with flake salt, an additional drizzle of olive oil, honey if using, and serve. Enjoy!
To Taste olive oil
To Taste honey