Dates – those sticky, gooey brown pieces of goodness you find in the dried food section of the grocery stores. I often think of them as being too sweet for my liking, but this recipe inspired by Molly Wizenberg’s book, Delancey made dates so much more than just sweet.
Caramelized in some hot olive oil and tossed onto a blanket of cold, creamy, tart Greek yogurt, these dates are the perfect appetizer for a date night (see what I did there?). It’s even better with some Maldon salt sprinkled on top. Try it and you might want to consider slathering it on a good ol’ baguette for some heartiness too.
What’s best is that they make great leftovers. I particularly like mine with a dollop of almond butter the next morning for breakfast.
Sautéed Dates on Greek Yoghurt
- Prep Time:5 minutes
- Cook Time:3-5 minutes
- Total Time:10 minutes
- Servings:2 - 4
- 1 cup medjool dates, pitted
- 11/2 cup Greek whole milk yogurt
- Maldon salt
- Olive oil
Using a knife, slice lengthwise into the date and remove the pit. Slice the dates into quarters or halves, depending on your preference.
Heat 1/4 inch olive oil in a small pan over medium heat. Fill the pan with dates and cook, turning them a few times, just until they’ve warmed through. Be careful to not burn them.
Spread the Greek yogurt in a plate and toss the sautéed dates over it.
Sprinkle some chunky Maldon salt and serve immediately with some toasted baguette.