Dates* Gfo Recipe

Chorizo prep

Remove the casing from the chorizo and finely dice the meat. In a small skillet over medium heat, cook diced chorizo for 3–4 minutes until it releases some fat and firms slightly. Transfer to a paper towel-lined plate to drain and cool for 5 minutes.

Assemble filling

In a small bowl, combine cooled diced chorizo, 1 oz chopped Marcona almonds, and 1 tablespoon finely chopped parsley. Mix until evenly distributed.

Make a lengthwise slit in each pitted date without cutting through the opposite side (create a pocket). If dates are very sticky, rinse quickly and pat dry first.

Using a small spoon or your fingers, stuff about 1 teaspoon of the chorizo-almond-parsley mixture into each date. Press gently to compact the filling so it stays inside.

Cut bacon slices in half crosswise. Wrap each stuffed date with one half-slice of bacon, seam side down, and secure with a toothpick through the center so the bacon holds while cooking.

Lightly brush or toss the wrapped dates with 1 teaspoon neutral oil to encourage even browning.

Place roasted red peppers, tomato, 2 tablespoons toasted Marcona almonds, the garlic clove, 1 teaspoon sherry vinegar, 1 teaspoon smoked paprika, 2 tablespoons extra-virgin olive oil, and a pinch of salt and pepper in a blender or food processor.

Blend until smooth, scraping down sides as needed. Taste and adjust seasoning with additional salt, pepper, or 1/2 teaspoon more vinegar if desired. The sauce should be thick but spoonable. Transfer to a small bowl.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat and arrange bacon-wrapped dates seam side down, spaced about 1/2 inch apart.

Bake for 12–16 minutes, turning once halfway through, until bacon is crisp and browned but not burned. If bacon renders heavily and flames are a concern, move to broil for the last 1–2 minutes while watching closely.

Remove from oven and let rest 2–3 minutes on the pan. Carefully remove toothpicks before serving, or leave them in for ease of eating (note toothpick will be hot).

Place a generous spoonful (about 1 tablespoon) of romesco sauce on the serving platter for each 2–3 dates, or spread a stripe down the center of the plate.

Arrange 2 baked dates per guest atop or beside the sauce. Scatter remaining chopped toasted Marcona almonds and chopped parsley over the dates and sauce for crunch and color.

Serve warm as an appetizer. Provide extra romesco alongside for dipping.