This very Spanish-influenced tapa hits your tongue in three-stage flavor assault. First the smoky bacon, next the slightly salty green olive sauce, then the sweetness of the date. But the kicker is the almond inside—the little crunch that totally takes you by surprise. The combo is unique and classic, and I like to up the presentation with fancy toothpicks.

　　

Ingredients

makes 40 pieces, makes 1 2/3 cups sauce

　　

Dates

40 whole almonds, with skin

　　40 dates, about 1 1/2 pounds, pitted

　　20 bacon slices, halved

　　

Green Olive Sauce

Extra-virgin olive oil

　　2 shallots, sliced

　　1 dried red chile, minced

　　1/2 pound green Spanish olives, pitted

　　1/4 bunch fresh flat-leaf parsley

　　2 tablespoons sherry vinegar

　　

Step 1

Preheat the oven to 350°F. Lay the almonds on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven. When cool enough to handle, stuff an almond inside each date. Wrap a piece of bacon around the date so the ends stick together. Put them on cookie sheets and bake until the bacon is crisp, 20 to 25 minutes. While that is happening, make the olive sauce.

　　

Step 2

In a small skillet, heat a 2-count drizzle of oil. Sauté the shallots and chile over low heat for 8 minutes, until caramelized. Let them cool a bit and then scrape them into a food processor. Add the olives, parsley, vinegar, and 1/2 cup of oil. Puree a good 3 minutes, until totally smooth. Serve the dates with the olive sauce for dipping and some funky toothpicks. Delicioso!

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter