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I always find it amazing how imaginative you need to be to bring together flavours that people wouldn't normally think of. For example, when someone mentions dates and blue cheese - what are your first thoughts? This medley is the very first recipe in Antoni in the Kitchen's cookbook, and I must say - it's a great way to start!
Megan and I had a Miss Americana (Taylor Swift) viewing night so we decided to put together a nice assortment of snacks. We had some delicious duck wontons and duck rillette left over from the holidays that we've been itching to try, so I figured these little date bites would be a nice addition.
These are super quick to toss together, and the ingredients you may very well already have on hand. It's a simple four ingredient recipe, dates, Marcona almonds, prosciutto, and blue cheese. Now, lets talk blue cheese. Before you turn your nose away because of the bad rap blue cheese gets, you need to at least give Saint Agur a chance. It has a beautiful creamy texture, which makes it perfect for melting, and has a delicate, less intense flavour than others. Antoni also recommends Saint Agur as his go to for this recipe.
Medjool dates make these the perfect two bite appy, just make sure you remove the pits before stuffing, otherwise you might be making a trip to the dentist from a broken tooth. Also, if you find yourself aimlessly wondering through the grocery store looking for them, chances are you will find them in the non refrigerated produce section.
The recipe serves 4 to 6 and will make 24 bites in total; however, I cut it down by a third since there was only two of us. I will admit, I could only eat three since they are filling and somewhat rich in flavour. Once cooled out of the oven, we couldn't wait to try them, let me remind you - let them cool! They can be served warm or at room temperature, although warm is best. Now for the taste test - the first to hit your mouth is the prosciutto with a slight saltiness, after you bite in, all the flavours begin to marry and a wonderful burst of simple ingredients start to blend together, leaving a warm, sweet, piquant final zing. You can't resist a second, trust me! We served it along with a nice glass of Prosecco, just enough to cleanse your palate.
Look at this ooey goodness! Now, how would I Pam this up? It's perfect the way it is - to keep it simple the only one thing I would suggest is a little balsamic glaze (not balsamic vinegar - the glaze). Either drizzle it over top or lay the bites on top of the glaze.
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