Smoky wood plank stuffed dates make for the most phenomenal one-bite holiday treat!! 2 dozen extra large Medjool dates, seed removed 8oz diced pancetta, sautéed until crispy 12oz blue cheese, crumbled ½ cup grated parmesan 1 cup walnuts, roasted and chopped ¾ cup dried cranberries, roughly chopped 1 cup fresh basil, chopped ½ cup maple syrup Prosciutto, torn into strips These extra-large variety of Moroccan Medjool dates were removed of their seed, formed into little boats, then stuffed with a mixture of crumbled blue cheese and grated parmesan, pancetta, dried cranberries, chopped roasted walnuts, fresh basil, then all binded together with an amber colored maple syrup. The dates were loaded to the brim, wrapped with prosciutto, seasoned simply and rested atop cedar wood planks. These bad boys were then placed in the kettle at approximately 325F, until bubbly and just cooked through. To garnish, dress with a splash of balsamic reduction and the zest of Meyer lemon. So simpl...