Dates Stuffed with Parmesan
makes 16 pieces
NOTE: Use high-quality dates (such as Medjools) and only the
finest Parmigiano-Reggiano in this appetizer.
16 large pitted dates
1 piece (3 ounces) Parmesan cheese
16 walnut halves, toasted
INSTRUCTIONS:
1. Slit dates lengthwise with paring knife.
2. Following figures 3 and 4, cut cheese into thin shards about one inch long. Place a piece of cheese and one walnut half in each date and close date around cheese to seal. Place dates on serving platter. (Dates can be wrapped in plastic and kept at room temperature for several hours.)