Foie Gras-Stuffed Dates
Elegant Medjool dates filled with luxurious foie gras and finished with fleur de sel and fresh parsley. A perfect blend of sweet and savory for an upscale appetizer.
6 servings
10 min
Ingredients
- •6 whole large Medjool dates, halved lengthwise, pitted
- •2 ounces foie gras
- •1 pinch Fleur de sel
- •2 tablespoons fresh parsley
Cooking Instructions
- 1.
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.
10 min
- 2.
*A type of French sea salt; available at specialty foods stores and some supermarkets.
