Deb made this delicious date salami. Good with coffee or tea, as part of a cheese platter, or as a bite-sized snack any time.
You will need ¼ of a cup each of chopped almonds and cashews and 2 tablespoons each of chopped pistachios and walnuts. Dry roast the nuts in a large frypan over medium heat until lightly toasted and fragrant. Remove to a bowl. Now toast 2 tablespoons of sesame seeds and add them to the bowl and set aside. Using the same pan, melt a little butter and add 2 cups of pitted and chopped Medjool dates. Cook over low heat for 2 minutes, mixing with a spatula until soft. Add ¼ of a cup of raisins, the roasted nuts, and ½ a teaspoon of ground cardamom and continue to cook for another minute. Remove from the heat and when the mixture is cool enough to handle, mix by hand. Transfer to some cling wrap and roll it into a log shape. Refrigerate and serve cold.
*from this recipe
michelle picker cooks 