Ingredients
- Servings: 4
- 6 large medjool dates, halved lengthwise, pitted
- 2 ounces about foie gras (goose or duck liver)
- fleur de sel
- chopped fresh parsley
Recipe
- 1 fill each date half with heaping 1/2 teaspoon foie gras.
- 2 arrange filled dates on platter.
- 3 (can be prepared 3 hours ahead. cover and chill.)
- 4 sprinkle each date with salt and parsley.
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