CAPNOLA DATE

My friend and collaborator of the much loved CAPnola, Kat Turner, added a delicious sweet and salty dessert to our table when she came over for lunch last month. A marriage of fridge findings, pantry provisions and garden gems, this is an easy and healthy dish to toss together post meal. Let Kat guide you on your delicious date.

Caramelized Tahini Dates with CAPnola Crunch

Serves 2-3

By Kat Turner // Highly Likely Cafe

 

8 fat medjool dates

3 T Extra virgin olive oil

2 T of Tahini (Seed + Mill is our favorite!)

2 sprigs fresh rosemary

A generous pinch of flakey salt

An even more generous pinch of CAPnola

 

Gently open the dates and pull out the pits.

Heat the olive oil, dates and rosemary together in a small skillet over medium-high heat.

Cook the dates, giving a stir and then turning once in the sizzling olive oil until the edges begin to crisp and caramelize, about 5 minutes.

Tip the dates and olive oil out onto a plate that you love. Adorn them with flakey salt, a drizzle of tahini, and of course CAPnola. Now that's what we call a hot date.

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