Stuffed Dates
Quick and easy with a huge payoff in flavor and goodness! I learned about these dates in culinary school at Tante Marie’s from the great chef and cooking teacher, Tori Ritchie. Her classes there are always jammed because she is such a dynamo, super knowledgeable, and so fun to cook with. I bought big, chewy dates every week from a stall at the Ferry Farmer’s Market in San Francisco, and once I learned Tori's beautiful way to prepare them, it became my favorite way to eat and serve dates--and remains so today. I like to keep almond-stuffed dates in the fridge, at the ready so these are a very quick treat to serve when friends drop over.
- Prep time
- 5 min
- Cook time
- 3 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 12 Medjool dates
- 24 almonds (roasted, salted)
- 1 teaspoon extra virgin olive oil
- 1 tablespoon Sea Salt Flakes (such as Maldon)
- 1 lime
Instructions
- 1
Pull open the tip of each date with your hands or a paring knife and pull out the pit. Push one or two almonds into the cavity (however many will fit) and push the edges of the date back together.
- 2
In a skillet, heat the olive oil over medium low heat. Add the dates and cook, shaking the pan so the dates are coated in oil and warmed through, 2-3 minutes. Transfer the dates to a platter, dust with salt and finely zest the lime over top. Serve warm.