Dates Stuffed with Chorizo and Goat Cheese
- 30 small dates, preferably Deglet Noor
- 1/4 lb. hot Spanish chorizo
- 1/4 lb. semifirm Spanish goat's milk cheese, preferably cabra al vino
Pull off the casing from the chorizo. Cut the chorizo and cheese each into 30 thin strips that will fit inside the dates.
Insert a strip of chorizo and a strip of cheese into each date and press the slit closed. Arrange the dates on a platter. (The platter can be covered and left at room temperature for several hours before serving.) Serve the appetizers with or without toothpicks. Makes 30 stuffed dates; serves 6 to 8.
Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).