Katy's Dates with Ancho Chili Oil

1. 1

   To make the ancho chili oil, put the olive oil and the chili powder in a small pan over low heat and warm gently for 10 minutes; set aside for 1 hour to infuse, then strain through a sheet of paper towel.

2. 2

   This can be done the day before.

3. 3

   Position a rack at the top of the oven and preheat to 350F.

4. 4

   In a small bowl, mix the walnuts, sage, garlic, orange zest, and olive oil to form a crumbly paste.

5. 5

   Using a teaspoon press the paste into the cavities of the dates.

6. 6

   Wrap each date with a 3-inch-long strip of the ham.

7. 7

   (The dates can be covered and refrigerated until an hour before guests arrive, when they should be brought to room temperature.)

8. 8

   Place the dates on an ungreased baking sheet and roast for 5 minutes (8, if they're cold); arrange on a serving tray and drip with the ancho chili oil.

9. 9

   Serve warm or at room temperature.

10. 10

    Napkins are a must.

* Per serving · 4 servings · Values may vary.

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