Sautéed Almond-Stuffed Dates

Sweet and salty, these are perfect two bite appetizers with a lovely crunch. Super easy to put together and great for pre- or post-dinner.

I found these treats in a lovely Provencal cookbook, given that this is the region that surrounds Monaco, I thought this would be some of the closest to Monegasque cuisine out there! Let me know what dishes you are making for the Monaco Grand Prix!

Sautéed Almond-Stuffed Dates

12-24 whole dates (12 if large, 24 if small)
24 raw almonds
2 teaspoons extra virgin olive oil
Fine sea salt

1. Blanch the almonds by setting a small pot of water to boil, once boiling add raw almonds and cook for one minute. Remove the almonds from water and rinse immediately. Roll almonds in a dish towel or squeeze each individually to remove skin (be careful not to shoot them across the room!)

2. Pit the dates, but do not cut completely through. If you have small dates, stuff each with one almond. If you have larger dates, stuff 2 almonds per date. These can be prepared in advance until ready to heat and serve. 

3. Heat the oil in a frying pan over low to medium heat. Add the dates (and any remaining blanched almonds) and brown lightly rotating as they cook, 2-3 minutes. Remove from the pan and sprinkle with salt, transfer to a serving plate. Serve immediately. 

Adapted from The Provence Cookbook by Patricia Wells