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Recipe Card
ingredients
For the Romesco Dipping Sauce
- 2 teaspoons extra virgin olive oil
- 1/4 yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups roasted red peppers, drained
- 2 tablespoons almond butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon fresh parsley, chopped
ingredients
For the Stuffed Dates
- 1/2 pound Medjool dates, pits removed
- 1/2 cup goat cheese, room temperature
- 8 raw pecans, cut in half lengthwise
- 1 (3 ounce) package Classic Prosciutto
Method
Make the Romesco Sauce
Step 1
Heat olive oil in a large pan over medium-high heat. Sauté onions until translucent, about 5 minutes. Add in garlic and cook until fragrant, about 1 minute. Set aside to cool down.
Step 2
In a blender, add in onion & garlic mixture plus roasted red peppers, almond butter, paprika, cayenne pepper, salt, pepper, and apple cider vinegar. Blend until smooth and taste for seasoning. Pour into a bowl and garnish with parsley.
Stuff & Wrap the Dates
Step 1
In each date, add in about a teaspoon of goat cheese plus a pecan sliver. Close the date up and wrap with a piece of Fiorucci Prosciutto. Secure the wrapped dates with toothpicks or small skewers. Serve with the romesco sauce either drizzled on top or on the side for dipping.