Date carpaccio with yoghurt and chilli oil

Name: Date carpaccio with yoghurt and chilli oil
Prep time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 10 Medjool dates; water; 3 tbsp olive oil; 2 red chillies; 10 g shallots; 1 garlic clove; 1 organic lemon , use just half of grated zest; 1 pinch sea salt; 50 g plain greek yoghurt; 4 peppermint leaves

Aperitif fingerfood Vegetarian guests

Total: 30 min. | Active: 20 min.

vegetarian

50 Likes

Dates with a twist … Sweet medjool dates are prepared as a delicious carpaccio and topped with creamy Greek yoghurt and spicy chilli oil. The fresh mint rounds out the dish beautifully – a surprising sweet & savoury dish for sharing that's sure to impress.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 4 portions

To soften the dates
10	Medjool dates (approx. 250 g)
	water, boiling

Chilli oil
3 tbsp	olive oil
2	red chillies, deseeded, finely chopped
10 g	shallots, finely chopped
1	garlic clove, squeezed
1	organic lemon, use just half of grated zest
1 pinch	sea salt

Topping
50 g	plain greek yoghurt
4	peppermint leaves, cut into thin slices

How it's done

To soften the dates

Place the dates in a bowl, pour the boiling water over the top so that they are completely covered. Soften the dates in the water for approx. 10 mins.

Carpaccio

Drain the dates, peel them and remove the stones. Cut two pieces of baking paper to the same size as the serving platter. Spread the dates on one of the pieces of baking paper, press flat. Place the second piece of baking paper on top, roll over with a rolling pin until an even, thin layer is formed. Close any gaps by pushing the dates together and rolling them out again. Remove the top sheet of baking paper. Turn the date mixture out onto the platter, carefully remove the baking paper.

Chilli oil

Mix the oil with all the other ingredients up to and including the fleur de sel, spread on top of the dates.

Topping

Top the carpaccio with the yoghurt and mint.

Show complete recipe