This appetizer is adapted from a recipe by chef Ann Martin Rolke, who prepared a fabulous al fresco dinner for us at a lovely winery called Harmony Wynelands in Lodi, Calif.

12 pitted dates, preferably Medjool

12 to 24 whole roasted, unsalted almonds

1 tablespoon olive oil

Sea salt

Grated rind of 1 lemon

Slit the side of each date with a paring knife and spread it open (pull out the pit if unpitted). Insert an almond or two in the cavity of each date and push the edges of the date back together to enclose the nuts.

Warm the oil over medium heat in a skillet. Add dates and cook, shaking the pan so that the dates roll around in the oil, until the dates are warmed through, 2 to 3 minutes. Sprinkle them lightly with the salt and lemon rind, toss again and serve immediately. Serves 6.