Blistered Dates with Gorgonzola and Flake Salt

This simple appetizer tastes anything but. It’s sweet, salty, and cooks in less time on your cast iron skillet than it takes you to pour a cocktail. Watch the dates carefully as their sweetness tends to caramelize very quickly. Use the very best extra virgin olive oil you can get your hands on; something grassy and fruity works beautifully here.



Recipe and Photos by:Not Without Salt

Blistered Dates with Gorgonzola and Flake Salt

Yields 8-10 Servings


  • 10-15 Medjool dates
  • 4 oz gorgonzola
  • 2 1/2 tbs extra virgin olive oil
  • Flake salt


  1. Remove the pits from the dates. Add between ½ to 1 teaspoon size crumble of gorgonzola to the center of the date.
  3. Add 1 tablespoon of olive oil to a cast iron skillet set over the coals or very low flame. As the oil just starts to simmer, carefully add the dates to the pan. Let warm and caramelized for 1 to 2 minutes just to warm through.
  5. Transfer the dates from the cast iron skillet to a serving platter then finish by drizzling the remaining olive oil over top and finishing with a sprinkling of flake salt. Serve while warm.
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