Original Recipe by @annarossiofficial
Inspired by Ann Pearl Catering on Bainbridge Island, Washington
INGREDIENTS
20 Medjool dates, pitted
20-40 Marcona almonds, the “Rosemary & Salt” Marcona Almonds from Trader Joe’s are really good
2 TBS extra virgin olive oil
3 TBS goat cheese, room temperature
1 TBS fresh thyme
Zest from 1 orange
Maldon Salt
PREPARATION
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.