Ingredients with Measurements:
- 24 Medjool dates, pitted
- 24 thin slices of Jamón Serrano
- 1/2 cup of almonds, chopped
- 1 tablespoon of honey
- 1/4 teaspoon of smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix together the chopped almonds, honey, smoked paprika, salt, and pepper.
3. Stuff each date with a small amount of the almond mixture.
4. Wrap each stuffed date with a slice of Jamón Serrano and secure with a toothpick.
5. Place the stuffed dates on a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes or until the Jamón Serrano is crispy and the dates are heated through.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (175°C)
Serving size:
This recipe serves 6 people as an appetizer.
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 35g
Protein: 6g
Fiber: 4g
Sugar: 29g
Substitutions for ingredients:
- You can use prosciutto or bacon instead of Jamón Serrano.
- Instead of almonds, you can use other nuts such as pistachios or walnuts.
- Agave nectar or maple syrup can be used instead of honey.
Variations:
- Add a small amount of goat cheese to the almond mixture for a creamy filling.
- Substitute the smoked paprika for cumin or chili powder for a different flavor profile.
- Drizzle the stuffed dates with balsamic glaze before serving for a tangy twist.
Tips and tricks:
- Make sure to use pitted dates to make the stuffing process easier.
- If the dates are too dry, soak them in warm water for a few minutes before stuffing.
- Toasting the almonds before chopping them will enhance their flavor.
- Serve the stuffed dates warm for the best taste and texture.
Storage instructions:
Store any leftover stuffed dates in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed dates on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the stuffed dates on a platter and garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs, balsamic glaze, or a sprinkle of smoked paprika.
Pairings:
These stuffed dates pair well with a glass of red wine or a refreshing cocktail.
Suggested side dishes:
Serve these stuffed dates with a simple green salad or a charcuterie board for a complete appetizer spread.
Troubleshooting advice:
- If the dates are too sticky to stuff, lightly coat your fingers with oil to make the process easier.
- If the Jamón Serrano is not crispy enough, broil the stuffed dates for a few minutes before serving.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store leftovers properly in the refrigerator to prevent foodborne illness.
Food history:
Stuffed dates are a popular appetizer in Mediterranean and Middle Eastern cuisine. They are often filled with cheese, nuts, or meat and served as a sweet and savory snack.
Flavor profiles:
These stuffed dates have a sweet and salty flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve these stuffed dates as an appetizer at your next dinner party or as a snack for a movie night at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish