Vegan Medjool Date and Chili Dip

Vegan Medjool Date and Chile Dip

Serves: 4
Wine Pairing: Dry Riesling, Sauvignon Blanc

Ingredients

2 cup Medjool dates, pitted
2-3 Jalapeno chiles, seeded and de-ribbed
1 Poblano chile
½ bunch parsley
½ bunch green onion
1 T. fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup hot water, to thin

Sherry Soaked Medjool Dates with Manchego and Bacon

Sherry Soaked Medjool Dates with Manchego and Bacon

Serves: 6
Wine Pairing: Chenin Blanc, Champagne

Ingredients

12 Medjool dates, whole and pitted
1 cup dry Sherry
6 slices bacon, cut in half
2 oz Manchego cheese
Cracked black pepper, to taste
Toothpicks (soaked in water to prevent burning)

Directions

In a small bowl, combine dates and sherry. Cover and place in refrigerator. Soak six hours to overnight.

Pre-heat oven to 350 degrees.

Medjool Date, Chile, and Yogurt Dip

Medjool Date, Chile, and Yogurt Dip

Serves: 8
Wine Pairing: Sauvignon Blanc

Ingredients

2 cup Medjool dates, pitted
2 Jalapeno chiles, seeded and de-ribbed
1 Poblano chile
½ bunch parsley
½ bunch green onion
1 T. fresh thyme
1 cup non-fat Greek yogurt
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions

Place dates, chiles, green onion and herbs in a food processor. Blend to puree.

Crostini with Medjool Dates, Brie and Walnuts

Crostini with Medjool Dates, Brie and Walnuts

Serves: 8
Wine Pairing: Chardonnay, Voignier, or Pinot Noir.

Ingredients

1 small baguette, sliced into ½ inch rounds (makes about 24 slices)
2 Tbs extra-virgin olive oil
Kosher salt
½ cup walnuts, toasted and coarsely chopped
6-8 Medjool dates (1/2 cup), pitted and sliced or coarsely chopped
1 Tbs honey
1 Tbs balsamic vinegar
6 oz brie, room temperature, rind removed (optional)

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