Ingredients

• 6 large Medjool dates, halved lengthwise, pitted
• 2 ounces (about) foie gras (goose or duck liver)
• Fleur de sel*
• Chopped fresh parsley

Instructions

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.