Stuffed Dates

Hello, Everyone!  This year for Thanksgiving I made my very favorite appetizer:  Stuffed Dates. In my head, I always remember it tasting like Cheetos.  Sounds funny, huh?    You don't get the snack food right flavor away, but the aftertaste is reminiscent of white Cheetos.  My guess is that the parmesan shavings have something to do with it.  With this being said, make sure you get some while you have the chance.  They disappear like lightning!

We lost our original recipe, but this one has all the same elements - all THREE of them!  Could it be any easier?  I didn't exactly follow the recipe/measurements, so I'll include my very loose translation to make as many as will fit on a platter.  (Like I said - they go FAST!)

Stuffed Dates

1/2 cup walnut halves ( I toasted 2x extra to use on a salad)

1 (8oz.) pkg.  natural, whole pitted dates (I used DOLE.  Make sure they feel nice and soft through the package - you don't want tough dates!)

1 (3oz.) wedge sharp parmesan cheese (or parmesan aged as long as possible.  The one we used was aged at least 20 months)

Directions

Preheat oven to 350*F.  Arrange walnuts in an even single layer onto a cookie sheet.  Bake for 8-10 minutes, checking frequently.  Mine were perfect at 8 minutes.  You want them fragrant, but not browned.  Remove from oven  and allow to cool on cookie sheet; set aside.

Split dates open lengthwise, on only ONE SIDE.  Do not cut all the way through.  You want them to open like a clamshell.  Set aside.

Using a vegetable peeler or cheese slicer, shave parmesan into thin slices  about the length of your dates.

Once the walnuts are cool, stuff a parmesan slice into each date, followed by a walnut half.

Enjoy!