Recipe by Ashley Rodriguez ~ a James Beard Award nominee
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.
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
- Remove the pits from the dates. Add between ½ to 1 teaspoon size crumble of gorgonzola to the center of the date.
- 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.
- 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.