Foie Gras-Stuffed Dates

By á-174942

Ingredients

• 6 large Medjool dates halved lengthwise, and pitted
• 2 ounces foie gras more or less (goose or duck liver)
• Fleur de sel*
• Chopped fresh parsley

Preparation

Step 1

* A type of French sea salt; available at specialty foods stores and some supermarkets.

Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley.

This recipe yields 4 servings.