
Dates Stuffed with Chorizo and Goat Cheese
Ingredients:
- 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
Directions:
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).