- 1/2 cup extra virgin olive oil
- 1 tablespoon ancho chili powder
- 1/2 cup minced walnuts
- 1 tablespoon minced fresh sage
- 2 cloves garlic, minced
- 1 teaspoon grated orange zest
- 1 tablespoon olive oil
- 10 Medjool dates, cut in halves or thirds and pitted
- 8 thin slices Serrano ham or prosciutto, cut into 3/4-inch-wide strips
- To make the ancho chili oil, put the olive oil and the chili powder in a small pan over low heat and warm gently for 10 minutes; set aside for 1 hour to infuse, then strain through a sheet of paper towel. This can be done the day before.
- Position a rack at the top of the oven and preheat to 350°F.
- In a small bowl, mix the walnuts, sage, garlic, orange zest, and olive oil to form a crumbly paste. Using a teaspoon press the paste into the cavities of the dates. Wrap each date with a 3-inch-long strip of the ham. (The dates can be covered and refrigerated until an hour before guests arrive, when they should be brought to room temperature.)
- Place the dates on an ungreased baking sheet and roast for 5 minutes (8, if they're cold); arrange on a serving tray and drip with the ancho chili oil. Serve warm or at room temperature. Napkins are a must.