Katy's Dates with Ancho Chili Oil
Medjool dates stuffed with a flavorful walnut-sage paste, wrapped in Serrano ham or prosciutto, and drizzled with homemade ancho chili-infused olive oil. A sophisticated appetizer that combines sweet, spicy, and savory elements.
Ingredients
- •½ cup extra virgin olive oil
- •1 tablespoon ancho chili powder
- •½ cup minced walnuts
- •1 tablespoon minced fresh sage
- •2 cloves garlic
- •1 teaspoon orange zest
- •1 tablespoon olive oil
- •10 whole Medjool dates
- •8 slices Serrano ham or prosciutto
- •
Cooking Instructions
- 1.
To make the ancho chili oil, put the olive oil and the chili powder in a small pan over low heat and warm gently for 10 minutes; set aside for 1 hour to infuse, then strain through a sheet of paper towel. This can be done the day before.
70 min
- 2.
Position a rack at the top of the oven and preheat to 350°F.
10 min
- 3.
In a small bowl, mix the walnuts, sage, garlic, orange zest, and olive oil to form a crumbly paste. Using a teaspoon press the paste into the cavities of the dates. Wrap each date with a 3-inch-long strip of the ham. (The dates can be covered and refrigerated until an hour before guests arrive, when they should be brought to room temperature.)
15 min
- 4.
Place the dates on an ungreased baking sheet and roast for 5 minutes (8, if they're cold); arrange on a serving tray and drip with the ancho chili oil. Serve warm or at room temperature. Napkins are a must.
5 min
