Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Warm Dates with Parmesan and Walnuts

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Warm Dates with Parmesan and Walnuts Empty Warm Dates with Parmesan and Walnuts

    Post by Lobo Sun 07 Feb 2016, 9:42 pm

    Warm Dates with Parmesan and Walnuts Img23l
    Warm Dates with Parmesan and Walnuts
    Warm Dates with Parmesan and Walnuts Translucent
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    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Servings: 6
    Winter is date season, and meaty Medjools are a particular treat. The dense, sweet fruit is delicious paired with salty Parmigiano-Reggiano and earthy, crunchy walnuts. Other cheese options include pecorino or soft goat cheese. You can assemble this easy appetizer up to 8 hours in advance and heat just before serving.






    • 327

    Ingredients:


    • 24 large dates, preferably Medjool
    • 2 tsp. extra-virgin olive oil or walnut oil, plus more for drizzling
    • 2-oz. piece Parmigiano-Reggiano cheese
    • 24 walnut halves

    Directions:

    Preheat an oven to 350°F.

    Using a paring knife, make a small lengthwise incision in each date and carefully remove the pit. In a bowl, gently toss the pitted dates with the 2 tsp. olive oil.

    Arrange the dates, slit side up, in a single layer on a rimmed baking sheet or in a shallow baking dish. Using a vegetable peeler, cut the cheese into bite-size shavings. Tuck 1 or 2 cheese shavings and a walnut half into each date.

    Bake until the dates are warmed through, about 10 minutes. Transfer to a serving platter, drizzle with more olive oil and serve immediately. Serves 6 to 8.

    Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).

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