Updated: Jun 22, 2021
Yum! What an easy and delicious appetizer I have been served a few times while in France. I am not exactly a fan of dried prunes, but I love the flavor combination of these little bacon-wrapped dried and pitted prunes. Our friends gobble them up so you may want to double the recipe because 2 each may not be enough! These are made in the oven, but I’ve also had them cooked in aluminum foil on the barbecue which was also very good. You can make them hours ahead and reheat them for 2-3 minutes in the oven before serving.
Servings: 4 (2 each)
Active time: 10 minutes
Cooking time: about 15 minutes
4 slices of streaky bacon rashers/strips (American-style bacon)
8 soft dried, pitted prunes
Preheat oven to 400° F (200°C). Line a baking tray with parchment paper.
Cut each slice of bacon in half (crosswise). Take a dried prune and place on the edge of one
of the half slices of bacon. Wrap the bacon tightly around the prune. Tuck the end of the bacon under the wrapped part to ‘seal it’ (see picture). Place on the baking sheet. Repeat for the rest of the bacon and prunes.
Bake in the upper part of the oven for about 15 minutes. Keep an eye on them and take out when the bacon is crispy. These can be made ahead of time and reheated in the oven for a few minutes.
Skewer the cooked prunes with a toothpick or cocktail skewer and serve warm.
And bon appétit!