Roasted Dates with Pancetta, Almonds and Chile

Michael Symon
Servings: 4-6
1 to 30 min

Rich, meaty, and hearty!

  • Ingredients
  • step-by-step directions
Roasted Dates with Pancetta, Almonds and Chile
  • 2 cups Pitted Dates
  • 3 oz Pancetta finely diced (1/2 cup)
  • 1/2 cup Sliced Almonds
  • 1 teapsoon Minced Garlic
  • 1 teaspoon Crushed Red Pepper Flakes
  • 1 cup Chicken Stock
  • 1 tablespon Unsalted Butter
  • 1 tablespoon Fresh Lemon Juice
  • 1 tablespoon Chopped fresh flat-leaf Parsley Leaves
  • 1/2 cup Maytag Bleu Cheese
  • French Baguette sliced into 1/2-inch-thick slices and toasted
  • Preheat the oven to 350F.
  • Put the dates on a small rimmed baking sheet and roast in the oven until heated through, about 5 minutes. Turn off the oven but leave the dates in there while you cook the pancetta.
  • In a medium sauté pan over medium heat, cook the pancetta until it is three-quarters crisp, about 5 minutes. Add the almonds and continue cooking until they brown, a few minutes. Add the garlic and cook for another minute or so. Add the red pepper flakes and stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon. Remove the pan from the heat and whisk in the butter, stirring continuously until the butter is melted. Stir in the lemon juice and parsley.
  • Add the dates to the pan and swirl and toss them in the sauce.
  • Spread the bleu cheese over the crostini, top with the dates and spoon sauce over them to serve.
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