White Anchovies with Dates and Capers

Name: White Anchovies with Dates and Capers
Ingredients: 16 Medjool dates (halved and pitted); 2 tablespoons extra-virgin olive oil (plus more for drizzling); 2 tablespoons pine nuts; ½ cup loosely packed whole mint leaves (about ½ ounce); 2 tablespoons capers (well rinsed); 4–5 ounces white anchovy fillets and their liquid (can substitute tinned sardines); 1 pinch kosher salt; toasted baguette slices (optional)

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Ingredients

16 Medjool dates (halved and pitted)
2 tablespoons extra-virgin olive oil (plus more for drizzling)
2 tablespoons pine nuts
½ cup loosely packed whole mint leaves (about ½ ounce)
2 tablespoons capers (well rinsed)
4–5 ounces white anchovy fillets and their liquid (can substitute tinned sardines)
1 pinch kosher salt
toasted baguette slices (optional)