By Amanda Haas
Savory prosciutto is 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 Small||container Marcona salted almonds|
|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|
When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
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.
24 Whole medjool dates
1 Small container Marcona salted 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 bit of the date showing on each end.
8 Ounce prosciutto
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
2 Tablespoon extra-virgin olive oil, plus more for serving
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!
2 Whole limes, washed and dried for zesting
honey, for serving
flake salt, for serving
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