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Medjool Dates with Rosewater, Rosemary, and Sea Salt

Medjool Dates with Rosewater, Rosemary, and Sea Salt on a platter.
This recipe is shared from our Community Table Cookbook and created by Chef Keri Cacciata.
Ingredients
1 cupMedjool dates, pitted
2 Tblrosewater
1 pinch of flaky sea salt
2small sprigs rosemary, stems removed

Heat a medium pan over medium heat. Once pan is hot, add dates, rosewater, and rosemary. Stir until warmed through, dates are coated,
and rosewater is absorbed, about 5-7 minutes.

Remove from heat, sprinkle sea salt over the top, and plate. Serve warm.