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Prosciutto Wrapped Dates with Marcona Almonds

Prosciutto Wrapped Dates with Marcona Almonds

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

10 Minutes

Cook Time

5 Minutes

Pellets

Oak

Ingredients

Number of people serving

8

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Units of measurement:
main
24 Whole Medjool Dates
1 Tub salted Marcona almonds
8 Ounce Prosciutto Ham
2 Tablespoon olive oil
2 Whole limes
To Taste honey

Step

  • 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.

    Ingredients
    • 24 Whole Medjool Dates

  • 3

    Replace pits with 1-2 Marcona almonds, then press the dates back together with your fingers to seal.

    Ingredients
    • 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.

    Ingredients
    • 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.

    Ingredients
    • 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.

    Ingredients
    • 2 Whole limes

  • 8

    Sprinkle with flake salt, an additional drizzle of olive oil, honey if using, and serve. Enjoy!

    Ingredients
    • To Taste olive oil

    • To Taste honey

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