12 Medjool dates, pits removed
12 Marcona Almonds (or other whole almonds with no skin on them)
6 slices Prosciutto or Jamon Serrano
Oilerie 25 year old Balsamic (or other Oilerie Balsamic of your choice)

Preheat oven to 400 degrees
1- Stuff each date with one almond
2- Cut each slice of Prosciutto or Jamon in half crosswise to make 12 slices.
3- Wrap each slice around one date. It will stick to itself so you usually don’t need to use toothpicks. Arrange dates on a baking sheet.
4- Drizzle each date lightly with Oilerie 25 year Balsamic or other Oilerie Balsamic of your choice
5- Place in oven for about ~12 minutes or until Prosciutto or Jamon is crispy
6- Let cool for ~5 minutes and then serve and enjoy!
Yield: 12 stuffed dates

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