I love this antipasto (or even dessert) idea from Nancy Radke, the director for the Consorzio del Formaggio Parmigiano-Reggiano. Plump Medjool dates stuffed with chips of Parmesan cheese and pecan halves are ready in minutes and there is no cooking! Plan on serving two per person as these are rich and addictive.
24 whole dates
24 small chips of Parmigiano-Reggiano cheese at room temperature
24 pecan halves
With a small knife make a slit down the center of each date. Remove and discard the pit. Stuff the cavity with 1 chip of the cheese and 1 pecan half.
Arrange the dates on a tray and serve with a glass of champagne or Italian dessert wine.
This recipe is featured on show 1916- Parmigiano Reggiano!
This recipe is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.
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