Dates with Tapenade Cream and Crackers
Rinse chile pepper, halve and remove seeds, chop finely. Peel garlic and chop finely. Heat oil in a pan and saute chile and garlic. Deglaze pan with lemon juice, stir in honey and port. Add dates and bring to a boil, remove from heat and let cool.
Combine ricotta with tapenade and 1-2 teaspoons of sauce. Top crackers with ricotta mixture and one date per cracker. Drizzle with sauce and serve.