Name: Foie Gras-Stuffed Dates
Yield: Makes 4 servings
Ingredients: 6 large Medjool dates, halved lengthwise, pitted; 2 ounces (about) foie gras (goose or duck liver); Fleur de sel*; Chopped fresh parsley

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Foie Gras-Stuffed DatesPornchai Mittongtare

You can use bloc de foie gras (imported from France in tins) or a slice of fresh foie gras pâté or mousse, sold at many specialty foods shops and cheese shops.

Recipe information

Yield
Makes 4 servings

Ingredients

6 large Medjool dates, halved lengthwise, pitted

2 ounces (about) foie gras (goose or duck liver)

Fleur de sel*

Chopped fresh parsley

Preparation

Step 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.
Step 2
*A type of French sea salt; available at specialty foods stores and some supermarkets.

TagsDate Dried Fruit Fruit Starter Dinner Gluten Free Dairy Free Nut Free 5 Ingredients or Fewer Easy Quick 30 Minutes or Less No-Cook Bon Appétit

Recipe notes

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