Prep 20 mins
Cook 0 mins
Have made this recipe multiple times - it is very simple & always a hit...
- 6 large medjool dates, halved lengthwise, pitted
- 2 ounces about foie gras (goose or duck liver)
- fleur de sel
- chopped fresh parsley
- 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.