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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
6 large medjool dates, halved lengthwise, pitted |
2 ounces (about) foie gras (goose or duck liver) |
fleur de sel |
chopped fresh parsley |
Directions:
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.
2. *A type of French sea salt; available at specialty foods stores and some supermarkets.
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