I like to whip up these gorgeous crisps for a satisfying lunch or multiply the recipe for a no-cook party snack – they couldn’t be easier to make. It’s the ideal salty-sweet bite with the gooey smashed dates, aged cheddar and the delicate ribbons of prosciutto. Then, for a final flourish, I like to drizzle the crisps with some floral honey and fresh thyme leaves. It might seem like one step too many, but it adds dimension and elevates these humble crisps to an entertaining-worthy appetizer. This recipe makes enough for a one-person treat or light lunch!
- 2 Rancho Meladuco Medjool dates, pitted (see Note)
- 3 pieces of crispbread, such as Wasa rye crisps
- 3 thin slices aged white cheddar
- 3 thin slices prosciutto
- Honey, for drizzling
- Flaky sea salt, freshly ground black pepper and fresh thyme leaves (optional), for garnish
In a small bowl and using a fork, mash the dates into a paste. Spread the date paste on the crackers, being careful not to break them.
Top with thin slices of cheddar and ribbons of prosciutto. Drizzle with a little honey and sprinkle with flaky sea salt, freshly ground black pepper and fresh thyme leaves. Enjoy!
NOTE Use your softest dates for this recipe. You want plump, tender Medjools that you can easily mash into a paste.
Recipe and photo credit: Julia Heffelfinger