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Paté Stuffed Dates

by De Stewart

Ingredients
6 large Medjool dates, halved lengthwise, pitted
2 ozs. paté (goose or duck liver) or foie gras
sea or kosher salt
fresh parsley, chopped

Fill each date half with a heaping .5 teaspoon of paté or foie gras. Arrange dates on a platter. Sprinkle each with salt & parsley. Cover, air tight, and chill.

This can be prepared up to three hours ahead.

If you would like to purchase a copy of the cookbook, Herbs & Spice & Everything Nice Cookbook 2nd Edition, please let us know. Send e-mail to chef@HerbsSpice.com or call at 859 380 5403.

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