ALMONDS, DATE & ROSEMARY APPETIZER
Recipe created by Teri Gentes. Permission is required to re-publish www.terigentes.com
Inspired by a recipe in a Bon Appetite magazine I was leafy through in my dentist office I just had to create this appetizer. Dates are a staple at my place as are almonds, quality olive oil and sea salt so this was easy to do immediately. All I needed was fresh rosemary while I suppose dry would work if needed. Aim for fresh if possible. Orange zest and orange essential oil is awesome for an added seasonal flavor infusion. I’ve teri-orized the recipe and I do believe you and your guests will love it.
INGREDIENTS:
1 cup soft Medjool dates, pitted
1 cup plain, raw almonds, roughly chopped is best
½ cup olive oil
3-4 sprigs fresh rosemary, plus extra to serve
1 orange, zest peeled into strips -preferably organic
Red chili flakes, to taste
Sea salt flakes or fleur de sel, fresh black pepper, to taste
OPTIONS:
Essential orange and rosemary oil, if desired
TO SERVE:
Pomegranate arils, orange zest, minced rosemary, whole-food crackers or rice cakes, organic baguette slices, endive…
DIRECTIONS:
TERI’S TIPS:
Recipe created by Teri Gentes. Permission is required to re-publish www.terigentes.com
Inspired by a recipe in a Bon Appetite magazine I was leafy through in my dentist office I just had to create this appetizer. Dates are a staple at my place as are almonds, quality olive oil and sea salt so this was easy to do immediately. All I needed was fresh rosemary while I suppose dry would work if needed. Aim for fresh if possible. Orange zest and orange essential oil is awesome for an added seasonal flavor infusion. I’ve teri-orized the recipe and I do believe you and your guests will love it.
- Appetizer
- Prep time – 5 minutes, bake time 35 minutes
- Vegan and gluten, soy free if desired
- Serves 8
- Oven 300F
INGREDIENTS:
1 cup soft Medjool dates, pitted
1 cup plain, raw almonds, roughly chopped is best
½ cup olive oil
3-4 sprigs fresh rosemary, plus extra to serve
1 orange, zest peeled into strips -preferably organic
Red chili flakes, to taste
Sea salt flakes or fleur de sel, fresh black pepper, to taste
OPTIONS:
Essential orange and rosemary oil, if desired
TO SERVE:
Pomegranate arils, orange zest, minced rosemary, whole-food crackers or rice cakes, organic baguette slices, endive…
DIRECTIONS:
- Heat the oven to 300°F.
- Cut or tear one half of the dates in half and dice the remaining into a chutney-like texture. Combine with the almonds in an oven-proof baking dish or cast-iron pan.
- Pour olive oil over the mixture, toss in the rosemary sprigs, orange zest, sprinkle with chili flakes, sea salt and arrange a rack in the middle of the oven.
- Bake for 30 minutes (stirring after 20 minutes) in the pre-heated oven infusing the flavors, caramelizing the dates and toasting the almonds.
- Garnish with additional fresh rosemary, orange zest and a drop or two of the orange and rosemary essential oil if using. Enjoy with the serving options suggested above. This is a festive appetizer that pairs well with your favorite beverage.
TERI’S TIPS:
- Vary the nuts if desired and use figs instead of dates for a fun variation.
- Yes you can enjoy this anytime of the year.
- For gourmet goodness, plan ahead and infuse the olive oil by gently heating 1/2 cup olive oil then adding the peel of 1 well washed organic orange for 5 minutes. Remove from heat and once cooled, transfer to a dark glass bottle storing in a dark, cool place for 1-2 weeks before using. Use this oil in the recipe above and for salad dressings.