Steps

• Step 1

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

  400 ˚F / 204 ˚C

• Step 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.

  Ingredients

  • 24 Whole medjool dates

  • 1 Small container Marcona salted almonds

• Step 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.

  Ingredients

  • 8 Ounce prosciutto

• Step 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.

  00:03

  400 ˚F / 204 ˚C

  Ingredients

  • 2 Tablespoon extra-virgin olive oil, plus more for serving

• Step 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!

  Ingredients

  • 2 Whole limes, washed and dried for zesting

  •  honey, for serving

  •  flake salt, for serving