The Sourdough Croutons

Date, Fig Salami & Sourdough Crouton Skewers

Sweet • Savory • Mediterranean • Plant-Based

Makes about 30 skewers

15 Medjool dates, pitted (halve if large)
1 (7–8 oz) Hellenic Farms Vegan Fig Salami (pistachio & cinnamon style works beautifully)
1 small loaf day-old sourdough bread
3 tablespoons extra virgin olive oil
½ teaspoon flaky sea salt
Freshly cracked black pepper
30 small cocktail skewers or picks

Slice the fig salami into ½-inch thick rounds. If the rounds are large, cut them in half or 1/4's so they’re bite-sized and easy to skewer. You want pieces that feel substantial but not heavy.
Preheat oven to 375°F. Cut sourdough into small cubes, the same size as the fig salami. Toss with olive oil, salt, and a few cracks of black pepper. Spread on a sheet pan in a single layer. Bake 12–15 minutes until golden and crisp on the outside but slightly tender inside. Cool completely before assembling. The croutons should be sturdy enough to anchor the skewer without shattering.
If using large Medjool dates, slice them in half crosswise. They should be soft and caramel-like — not dry.
Thread onto each skewer in this order. Crouton, Fig Salami, Date. Press gently so everything holds together without squashing the fruit. Fold the date in half with the outside of the fig showing, not the inside.
Arrange on a platter and finish with a light crack of black pepper, a pinch of flaky sea-salt and a tiny drizzle of date syrup. It tastes like a Mediterranean grazing board in one balanced bite.