This recipe was created by one of our Foodies, Cookie Kelly.
Penna Preserved Meyer Lemons
Penna Olivasecca Dried Olives
Prosciutto di Parma
Fresh Rosemary Sprigs
Slit the dates and remove the pits. Put three-four olivasecca and three-four julienned lemon strips into the pocket, and grind some fresh black pepper over the dates.
Wrap the dates with strips of prosciutto and pierce with a rosemary sprig, helping to secure the prosciutto.
Grill briefly, turning with tongs, on a medium charcoal grill OR (if you are not in Florida or California) use a medium broiler.
From our “Recipes of the Foodies of GreatOlives” Facebook page.