I love dates for their sticky, caramel-y goodness, so much so that they usually don’t last for more than two days in my house after buying them—they are quickly devoured, often slathered with tahini or peanut butter (I still hold to the fact that dates with tahini taste strangely, wonderfully similar to Cadbury mini eggs).
However, on the rare occasion that I’m able to practice some self-control when I have dates in my possession, I now know what to do with them: give ‘em a quick sauté in a hot pan with nice olive oil, then spoon the dates, oil and all, over a pool of rich, tangy Greek yogurt. Top with flaky sea salt and you’re golden.
I first made these dates for a mezze-ish lunch we had in our garden on a very sunny Sunday a few weeks back. There was homemade hummus, lots of veggies, lots of wine, and LOTS of cheese, but the dates were my favorite. They’re salty-sweet bliss; each one is gooey and melty in the middle with crunchy, caramelized bits from the sauté. Use some crusty sourdough to scoop it all up and you’ve got yourself a darn good appetizer (or breakfast, or snack… I would eat this any time of day, no question).
- Extra-virgin olive oil
- 12 Medjool dates, pitted and halved
- 1 cup Greek yogurt (I used full-fat)
- Flaky salt
- Sourdough or other bread, for serving
- Heat a thin layer of olive oil in a medium skillet over medium heat. Add the dates to the pan and sauté, tossing frequently, until they are just heated through.
- Spoon the yogurt onto a shallow serving dish. Pour the dates and the oil over the yogurt. Sprinkle flaky salt over the dates and serve with slices of bread for scooping.