Serves 4
140 min
Spanish Chorizo with Dates, Cabrales, and Vanilla Oil
Recipe GLPR3985ae133a244e
An elegant Spanish appetizer featuring sliced Spanish chorizo, sweet Medjool dates, and pungent Cabrales blue cheese drizzled with subtly fragrant vanilla-infused olive oil. The combination of savory, sweet, and tangy flavors creates a sophisticated dish that serves four.
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Ingredients
¼ cup extra virgin olive oil
½ vanilla bean, split lengthwise and seeds scraped out
8 ounces Spanish chorizo, thinly sliced crosswise
6 Medjool dates, pitted and quartered lengthwise
2 ounces Cabrales or other sharp blue cheese, crumbled
Directions
Pour the olive oil into a small saucepan. Split the vanilla bean lengthwise and scrape the seeds directly into the oil, then add the empty pod to the pan. Place over medium-low heat and bring to a gentle simmer, cooking for 5 minutes to infuse the oil with vanilla flavor. Remove from heat and allow to cool to room temperature, then let steep for at least 2 hours (overnight is ideal). Remove and discard the vanilla pod before using.
Divide the sliced chorizo, quartered dates, and crumbled Cabrales cheese evenly among four serving plates. Drizzle each plate with approximately 1 tablespoon of the vanilla-infused oil and serve immediately.
Make-ahead note: The vanilla oil can be prepared up to 2 weeks in advance. Store it in a covered container in the refrigerator for extended shelf life.
