bonappetit5.0
Rosemary-Sizzled Salami, Dates, and Pecans
Salty, crunchy, sweet, and meaty, this warm mix is a combination of party appetizer heavy hitters.
👥 6 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Arrange one 6-oz. spicy salami log, sliced ¼" thick, in a single layer in a dry medium skillet. Set over medium heat and cook, undisturbed, until slightly crisped, about ⏱️ 3 minutes (the fat may smoke a little). Toss and cook ⏱️ 1 minute more. Transfer salami to a small bowl, leaving fat behind in pan.
6-oz. spicy salami log, sliced ¼" thick1
2
Add 3–4 sprigs rosemary to same pan and cook, tossing, until slightly crisped, about ⏱️ 1 minute. Transfer to bowl with salami, leaving fat behind in pan.
–4 sprigs rosemary3
3
Add 1½ cups raw pecans to pan, season with kosher salt, and cook, tossing often, until slightly darkened in color and fragrant, about ⏱️ 2 minutes. Return salami and rosemary to pan, add 10 Medjool dates, pitted, torn in half, and cook, tossing often, until dates are heated through, about ⏱️ 1 minute. Transfer to a shallow bowl and sprinkle with flaky sea salt.
½ cups raw pecans1Kosher saltMedjool dates, pitted, torn in half10Flaky sea salt
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...