I know what you’re thinking: Nuts and cured meat as a party snack? Groundbreaking. But this warm mix throws everyone’s favorite parts of any charcuterie plate into a hot pan together, where they mingle and become the very best versions of themselves. Rendering the salami makes each round slightly crispy but still tender, while the fat left over in the pan flavors buttery pecans and chewy, caramelly Medjool dates and draws out fresh rosemary’s fragrance. It’s salty, crunchy, sweet, and meaty—an ideal drinking snack straight from the pan (there’s nothing like a warm date) or made in advance and kept in an airtight container at room temperature until party o’clock.
Recipe information
Yield
6–8 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Recipe notes
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