Bocados de chorizo y dátiles con manchego y miel

Ingredientes

• 150 g chorizo (dry, not too thick)
• 12 Medjool dates
• 150 g manchego
• 3 tbsp liquid honey
• 40 g walnuts
• Fresh thyme for garnish (optional)

Preparación

1. 1

   Cut the chorizo into thin slices of about 3-4 mm and briefly fry them in a dry frying pan over medium heat until the edges are slightly crispy. This takes about 2-3 minutes per side. Place them on paper towels and let them cool briefly.Cut the dates lengthwise, remove the pit and cut each date into 3 equal pieces.Cut the manchego into small cubes or triangles of about 1 cm so they easily fit on a toothpick.Dry-roast the walnuts in a pan over low heat for 3 minutes, shaking regularly. Let them cool and roughly chop.Skewer a piece of manchego, a piece of date and a slice of chorizo on a toothpick or cocktail stick for each bite.Arrange the bites on the tapas plates and drizzle a little honey over them. Sprinkle with chopped walnuts and optionally garnish with a few sprigs of fresh thyme.Serve immediately or cover with cling film and chill the plates in the fridge for up to 2 hours until needed. Add the honey just before serving.