Spanish Chorizo with Dates, Cabrales, and Vanilla Oil

Name: Spanish Chorizo with Dates, Cabrales, and Vanilla Oil
Yield: 4 Servings
Ingredients: ¼ cup olive oil; ½ vanilla bean, split lengthwise; 8 ounces Spanish chorizo, thinly sliced crosswise; 6 Medjool dates, pitted, quartered lengthwise; 2 ounces Cabrales or other sharp blue cheese, crumbled

By Morcilla, Pittsburgh, PAPhotographer Keirnan Monaghan & Theo Vamvounakis

August 16, 2016

Keirnan Monaghan & Theo Vamvounakis

The aromatic sweetness of the vanilla complements the sharp blue cheese and smoky-spicy sausage, and, since we doubt you’re curing your own chorizo, it’s the single handmade element on this tapas plate. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

Recipe notes