Thursday, 18 June 2009

Bacon & Prune antipasto

This is an incredibly simple yet tasty tapa/hors d'oeuvres, a perfect combination of sweet and savoury. The procedure will be even simpler if you can find a package of already deseeded prunes!!

16-20 (or more if desired) large dried prunes
8-10 thinly sliced strips of smoked bacon
tooth picks, the same number as the prunes

Deseed the prunes.
Cut each bacon strips in half.
wrap each prunes with a halved strip of bacon, secure it with a toothpick.
Repeat the procedure for every prune.
Fry the prune/bacon in a thin layer of evoo in a large skillet, until the bacon is golden and crisp.
Serve hot.

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