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roasted-almond date spread |
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Thursday, 17 January 2008 |
roasted almond-date spread
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This recipe, adapted from Williams-Sonoma's Easy Entertaining, by George Dolese, was featured on our wine and cheese segment on the CBS Early Show. To pit dates, just slit one side of the flesh and pull out pit. Serve the spread with bread and cheese.
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serves 8
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prep time: 10 minutes |
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1/2 cup unsalted roasted whole almonds
10 ounces Medjool dates, pitted
1/4 cup Madeira or dry sherry
Zest of 1 orange
Breads and cheese for serving (see note)
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In a food processor, combine the almonds, dates, Madeira and orange zest. Pulse until the almonds are finely ground and the mixture is almost smooth. The spread can be prepared up to this point, transferred to a container, covered and refrigerated for up to 1 week. Let the spread come to room temperature before serving.
Transfer the spread to a small serving bowl and offer with bread and cheese. |
Note: I like thinly sliced baguette or walnut bread and a creamy blue, such as gorgonzola or cambozola, with this.
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