Pdx Brunch Dates

• 12 pitted dates
• 6 thin, slices of pancetta, cut in half
• 6 good quality oil and salt packed anchovies, cut in half
• 12 Marcona almonds
• 3 tablespoons real maple syrup, warmed.
• 2 tablespoons olive oil
• 1 tablespoon chopped Flat leaf parsley

1. carefully open split side of dates and place one almond and half an anchovy in each, press closed.
2. Wrap each date in half a slice of thin pancetta. Using six toothpicks skewer 2 filled and wrapped dates on each pick.
3. Heat olive oil over medium heat, once shimmering add skewered dates. Reduce heat to medium low and cook for a few minutes until golden, flip and cook the other side a few more minutes. (cook time will depend on the thickness of the pancetta) At this point I like to remove the toothpicks and cook the sides that the oil missed.
4. Once the pancetta is golden, the dates are done cooking. Place on a plate and drizzle with the warm maple syrup and top with the parsley.rnServe warm with a bloody Mary or a mimosa.

dates, thin, salt, almonds, maple syrup, olive oil, parsley

Taken from food52.com/recipes/68664-pdx-brunch-dates (may not work)