Brought this appetizer to a summer potluck party and it was a success. I used ordinary dates and sliced toasted almonds but I think it would be much nicer with the premium ingredients listed. Because the dates were small, it was finger food.
12 large medjool dates
24 whole almonds (preferably blanched), walnuts or pecans
3 to 4 tablespoons crème fraîche
Freshly grated zest of 1 lemon or 1/2 orange (about 2 teaspoons)
1 tablespoon coarsely chopped pistachios
Rinse and dry the dates. Make a clean cut along the side of each date to open, and remove the pit.
Stuff each date with 2 whole almonds and lightly pinch closed. (The recipe can be made up to this point up to 2 days in advance. Store in an airtight container.)
When ready to serve, arrange dates cut sides up on a plate or platter. Drizzle on the crème fraîche, making a dollop on each date. Sprinkle on the citrus zest, then the chopped pistachios. Serve immediately, as finger food or on plates with a small fork and knife.