BACON-WRAPPED HEAVEN
I remember watching my dad eat canned prunes for breakfast. When he offered me a bite, I turned up my nose, because the shriveled, brown fruit did not look appetizing. Some 15 years ago, the national plum board changed the name, turning prunes into “dried plums” to make them sound more appealing. It certainly worked for me.
This appetizer has been a favorite among Parties That Cook clients for years. The pocket in the center of a dried plum, where the pit once lived, makes a perfect home for blue and cream cheeses. Each dried plum is wrapped in partially cooked bacon, then transferred to the oven to finish cooking. The bacon fat partially rehydrates the plums and infuses them with flavor.
Once out of the oven, the dried plums are drizzled in a balsamic honey reduction. You’ll find it hard to eat just one!
Bacon-Wrapped Dried Plums with Blue Cheese and Balsamic Honey Glaze Makes 24
INGREDIENTS
9 ounces of thinly sliced bacon, cut in half 2 ounces soft blue cheese
3 ounces cream cheese
½ teaspoon fresh thyme leaves Pinch of kosher salt 24 pitted dried plums (prunes) ½ cup balsamic vinegar 1½ tablespoons honey
DIRECTIONS
Heat oven to 350 degrees. Soak 24 toothpicks in water. Place the bacon on a wire rack set over a sheet pan. Transfer to the oven and partially cook the bacon, about 5 minutes. Remove the bacon, and turn the oven to broil. Meanwhile, using a hand mixer or fork, mix the blue cheese and cream cheese together. Add the thyme and salt. Transfer to a pastry bag fitted with ¼-inch tip (or a baggie with a small hole cut in the corner of the baggie), and chill in the freezer for 10 minutes.
Using the pastry bag, stuff each prune with 1 teaspoon of the cheese mixture. Wrap with a piece of partially cooked bacon and fasten with a soaked toothpick.
Place on a baking pan and broil on one side until the bacon starts to brown, 2 to 3 minutes. Turn and finish cooking until the bacon is crisp, another 2 to 3 minutes. (Watch it carefully. If left too long under the broiler, the cheese will melt and ooze out.)
Transfer to a platter and garnish with a few sprigs of thyme.
In a saute pan, combine the balsamic and honey and simmer until reduced and syrupy, about 2 minutes. Drizzle or brush over the stuffed plums and serve.