- Sharp extra-virgin olive oil
- Dates, unpitted (count on 4 to 5 per person as an appetizer)
- Flaky sea salt
Heat 1/4 inch olive oil in a small sauté pan over medium heat. Fill the pan with dates and cook, turning them a few times, just until they’ve warmed through. (They burn easily, so don’t overdo it.) Serve them on a plate with flaky sea salt. Can be served with ricotta.