- 24 Medjool dates
- 2 ounces dry chorizo, skinned and finely chopped (1/3 cup)
- 3 ounces Italian Fontina cheese, shredded ( 1/2 cup)
How to make this recipe
- Preheat the oven to 350°. Make a small slash in each date and remove the pits, keeping the dates intact. Fill each date with chorizo and Fontina, pinch them closed and set them on a baking sheet. Bake for about 12 minutes, until the cheese is melted. Cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm.
The stuffed dates can be refrigerated overnight. Bake them before serving.
Medium-bodied, earthy, cherry-inflected Rioja.