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.
Ingredients
4 Servings
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
Preparation
-
Step 1
Place oil in a small saucepan and scrape in vanilla seeds; add pod to pot. Bring to a simmer over medium-low and cook 5 minutes. Remove from heat and let sit at least 2 hours before using. Pluck out vanilla bean.
Step 2
Divide chorizo, dates, and blue cheese among plates and drizzle with 1 Tbsp. vanilla oil.
Step 3
Do Ahead: Vanilla oil can be made 2 weeks ahead. Cover and chill.