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Prosciutto Wrapped Dates with Marcona Almonds

Prosciutto Wrapped Dates with Marcona Almonds

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Savory prosciutto is wrapped around sweet medjool dates that are stuffed with marcona almonds for a mouthwatering appetizer full of flavor.

Prep Time

10 Min

Cook Time

5 Min

Pellets

Pecan

Ingredients

This recipe serves:

8

Units of Measurement:
main
24 Whole medjool dates
1 Small container Marcona salted almonds
8 Ounce prosciutto
2 Tablespoon extra-virgin olive oil, plus more for serving
2 Whole limes, washed and dried for zesting
honey, for serving
flake salt, for serving

Steps

  • 1

    When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 2

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

  • 3

    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 bit of the date showing on each end.

  • 4

    Add 2 Tablespoons 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 to 5 minutes total. When the prosciutto is crispy, carefully remove the pan from the grill.

    400 ˚F / 204 ˚C

    00:03

  • 5

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

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