- 24 large dates, preferably Medjool
- 2 ounces parmesan cheese, preferably Reggiano
- 24 walnut halves
With a paring knife, make a small lengthwise incision in each date and carefully remove the pits. Using a vegetable peeler, shave the cheese into ribbons. Tuck some cheese and a walnut half into the slit in each date. Arrange on a platter and serve.