Hot Date with a Nut

• 20 Medjool dates, pitted
• 20-40 Marcona almonds
• 2 Tbsp extra virgin olive oil
• 3 Tbsp goat cheese, room temperature
• 1 Tbsp fresh thyme
• Zest from 1 orange
• Maldon Salt

Stuff 1-2 Marcona almonds into the center of each Medjool date.

In a medium cast iron or non stick pan, heat extra virgin olive oil on medium high. Place Medjool dates in a single layer across the pan and sear until the skin begins to lightly blister and crisp, about 3 minutes. Toss and rotate every 30 seconds.

Remove from heat. Arrange on a serving platter and top each hot date with a pinch of goat cheese, a leaf or two of fresh thyme and zest of orange. Finish with a sprinkle of Maldon salt and serve hot.

TIP: These are also delicious served simply with just the date stuffed with the almonds and a dusting of Maldon salt. You can also serve on a charcuterie board.

Recipe developed by Chef Anna Rossi