Warm Dates with Parmesan and Walnuts

Featured by Dierberg - Star Lane Vineyards in the Platinum Wine Club.

Ingredients

24 large dates, preferably Medjool
2 tsp. extra-virgin olive oil, plus more for drizzling
2 oz. piece Parmesan cheese, preferably Parmigiano-Reggiano
24 walnut halves

Instructions

Preheat the oven to 350 degrees. Using a paring knife, make a small, lengthwise incision in each date and carefully remove the pit. In a bowl, gently toss the pitted dates with the 2 tsp. olive oil. Arrange the dates, slit side up, in a single layer on a rimmed baking sheet or in a shallow baking dish. Using a vegetable peeler, cut the cheese into bite-sized shavings. Tuck a cheese shaving or two and a walnut half into each date. Bake until warmed through, about 10 min. Transfer to a serving platter, drizzle with more olive oil, and serve at once. Serves 6-8.



Recommended Pairings

Vaughn Duffy

2013 Pinot Noir
90 Points
$48.00 $40.00 x 2

Tantara

2011 Pinot Noir
92 Points
$55.00 $46.00 x 2

Whetstone

2013 Pinot Noir
91 Points
$50.00 $40.00 x 2

Domaine Debray

2013 Pinot Noir
Exclusive Import
$55.00 $42.00 x 2

Sojourn

2014 Pinot Noir
95 points
FEATURED
$59.00 $49.00 x 1

Ryan Cochrane

2013 Pinot Noir
91 Points
$43.00 $36.00 x 2

Lucie

2013 Pinot Noir
93 Points
$60.00 $49.00 x 2