Author Notes
It was 5 years ago that I was introduced to the famous dates served at "Tasty and Son's" here in Portland, Ore. Who knew dates, almonds, bacon, and maple syrup could entice the taste buds with such a flavor explosion. I decided to do my own version, in lieu of bacon I used pancetta, and I umami bombed it with half an anchovy. Heavily inspired by the original, this is sure to be a hit at your next brunch without having to spend half your day in a queue. —Alexandra V. Jones
Ingredients
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12
pitted dates
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6
thin, slices of pancetta, cut in half
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6
good quality oil and salt packed anchovies, cut in half
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12
Marcona almonds
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3 tablespoons
real maple syrup, warmed.
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2 tablespoons
olive oil
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1 tablespoon
chopped Flat leaf parsley
Directions
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carefully open split side of dates and place one almond and half an anchovy in each, press closed.
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Wrap each date in half a slice of thin pancetta. Using six toothpicks skewer 2 filled and wrapped dates on each pick.
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Heat olive oil over medium heat, once shimmering add skewered dates. Reduce heat to medium low and cook for a few minutes until golden, flip and cook the other side a few more minutes. (cook time will depend on the thickness of the pancetta) At this point I like to remove the toothpicks and cook the sides that the oil missed.
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Once the pancetta is golden, the dates are done cooking. Place on a plate and drizzle with the warm maple syrup and top with the parsley.
Serve warm with a bloody Mary or a mimosa.
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