Paté Stuffed Dates with Vegetarian Variation
If you love dates, this is a great recipe. You may also substitute Foie Gras for the paté.
5 oz. brandy Extremely sinful variation
6 large Medjool dates, halved lengthwise,
2 oz. paté (goose or duck liver) or foie gras
smoked sea or kosher salt
2 oz. fontina or other soft cheese
wrap stuffed date with a thin slice of
Macerate dates in a bowl of brandy or other sweet liqueur.
Fill each date half with a heaping .5 teaspoon of paté or foie gras.
Arrange dates on a platter.
Sprinkle each lightly with smoked salt.
Cover, air tight, and chill.
This can be prepared up to three hours ahead.
Replace paté with cheese
Extremely Sinful Variation
Insert toothpick to hold prosciutto in place.
Place on parchment paper covered cookie sheet
Place in 325° oven for 15 minutes
This recipe is from Herbs & Spice & Everything Nice Cookbook 3rd Edition. Copyright © 2003 - 2008