¼ cup Pompeian Robust Extra Virgin Olive Oil
16 dates, pitted
2 ounces crumbled feta
2 tablespoons hot honey
- Add dates to a bowl and generously drizzle with Pompeian Robust Extra Virgin Olive Oil.
- Heat a non-stick skillet over medium heat. Once hot, add dates and oil. Sauté for 3-4 minutes, turning often to ensure dates are well charred and don’t burn.
- Remove from heat and place dates onto serving dish. Drizzle dates with oil remaining in the skillet, sprinkle on crumbled feta, add hot honey, garnish with basil and finish with a bit of flaky salt.