Foie Gras-Stuffed Dates

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.

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

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.

*A type of French sea salt; available at specialty foods stores and some supermarkets.

From: Epicurious [archive.org]