Rosemary-Sizzled Salami, Dates, and Pecans

I know what you’re thinking: Nuts and cured meat as a party snack? Groundbreaking. But this warm mix throws everyone’s favorite parts of any charcuterie plate into a hot pan together, where they mingle and become the very best versions of themselves. Rendering the salami makes each round slightly crispy but still tender, while the fat left over in the pan flavors buttery pecans and chewy, caramelly Medjool dates and draws out fresh rosemary’s fragrance. It’s salty, crunchy, sweet, and meaty—an ideal drinking snack straight from the pan (there’s nothing like a warm date) or made in advance and kept in an airtight container at room temperature until party o’clock.