Stuffed Dates Recipe

Dates topped with lime zest and sea salt in an enameled saute pan

Prep Time: 5

Cook Time: 3

Servings:

Calories: 165kcal

Author: Maureen Abood

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.

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Ingredients

12 Medjool dates
24 almonds roasted, salted
1 teaspoon extra virgin olive oil
1 tablespoon Sea Salt Flakes such as Maldon
1 lime

Instructions

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.
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.

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