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Blistered Dates with Gorgonzola and Flake Salt

Serves 8 to 10

This simple appetizer tastes anything but. It’s sweet, salty and cooks in less time than it takes you to pour a cocktail. Watch the dates carefully as their sweetness tends to caramelize very quickly.

Use the very best Extra virgin olive oil you can get your hands on; something grassy and fruity works beautifully here.

10 - 15 Medjool dates

4 ounces gorgonzola

2 1/2 tablespoons Extra Virgin Olive oil

Flake salt

Remove the pits from the dates. Add between 1/2 to 1 teaspoon size crumble of gorgonzola to the center of the date. Add 1 tablespoon of olive oil to a cast iron skillet set over the coals or very low flame. As the oil just starts to simmer carefully add the dates to the pan. Let warm and caramelized for 1 to 2 minutes just to warm through. Remove the dates from the cast iron skillet to a serving platter then finish by drizzling the remaining olive oil over top and finishing with a sprinkling of flake salt.

Serve while warm.

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