Baked Olives and Peppers
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Rosemary Sizzled Salami Dates and Pecans
Ingredients
- 1 6-oz. spicy salami log, sliced ¼" thick
- 3–4 sprigs rosemary
- 1½ cups raw pecans
- Kosher salt
- 10 Medjool dates, pitted, torn in half
- Flaky sea salt
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