PROSCIUTTO AND NUT STUFFED DATES

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SERVES 8 to 10

MAKES 24 dates

TOTAL TIME: 25 minutes

Look for dates that are soft and fresh; old dates will have tough outer skins and be very chewy. The stuffed dates can be covered and held at room temperature for up to 4 hours.

4	ounces thinly sliced prosciutto
⅔	cup pecans or walnuts, toasted
½	cup fresh parsley leaves
2	tablespoons extra-virgin olive oil
	Salt and pepper
12	dates, halved and pitted

Pulse prosciutto, pecans, and parsley in food processor until coarsely chopped, about 20 pulses. Transfer mixture to bowl, stir in oil, and season with salt and pepper to taste. Mound 1 generous teaspoon of filling into each date half and serve.