Vegetarian Christmas canape recipe for 4 - 8 people, takes only 25 mins; recipe has olive oil, shallot, garlic clove, breadcrumbs, pecans, thyme leaves, vegetable stock, medjool dates and sage leaves.
Pecan-stuffed dates
Course: Vegetarian Christmas canapé
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Olive Oil: 2 tbsp olive oil, plus extra for brushing
- Vegetable Stock: 50ml vegan vegetable stock or water
- Shallot: 1 shallot, finely chopped
- Sage Leaves: 12 small sage leaves
- Thyme Leaves: 1 tbsp thyme leaves, chopped
- Breadcrumbs: 50g fresh breadcrumbs
- Medjool Dates: 12 medjool dates, pitted
- Pecans: 100g pecans, finely chopped
Directions
- Heat the oil in a frying pan. Add the shallot and a generous pinch of salt and cook for 2-3 mins until softened, then add the garlic, breadcrumbs, pecans and thyme and cook for 1 min more. Add a splash of vegetable stock to bring the mixture together, then set aside.
- Heat oven to 180C/160C fan/gas 4. Cut the dates in half lengthways (but don't cut all the way through). Take small balls of the stuffing and push inside the dates, then push the sides of the dates back together. Put a sage leaf on top of each date, then put the dates on a baking tray lined with baking parchment. Get ahead by prepping your dates up to this point - they will keep in the fridge overnight ready to be baked.
- Brush the outside of the dates liberally with olive oil, then bake for 15-20 mins until the sage leaf is crisp. Serve immediately.
