Looking for an allergy friendly appetizer? When entertaining, I like to offer at least one gluten free and dairy free appetizer that everyone can enjoy. This Prosciutto Wrapped Prunes recipe is a great choice. They’re similar to Bacon-Wrapped Dates but with a bit of a milder flavor. It can even be made dairy free and Paleo-friendly by simply omitting the Parmesan cheese!
Dried prunes are also called sweet plums. They often get a bad rap (you know what I’m talking about) but don’t let that put you off this recipe. Trust me – they’re totally delicious. Look for the ones in the premium dried fruit section. Not a fan of pecans? Try two pistachios or leave the nuts out entirely. Play around with the different fillings and figure out which combinations suit your palate. Prosciutto Wrapped Prunes are sure to be your new favorite finger food!
If you like this idea, but want to try it with bacon instead, check out this Bacon Wrapped Prunes with Manchego & Pistachios recipe that I created for Sunsweet.
Pro tip: I add chopped prunes to my chili and to soups and stews for added sweetness and flavor depth. They’re fabulous natural sweetener and lower on the Glycemic Index than dates. And if Ina Garten loves them, isn’t it worth giving them a try at least? Chicken Mirabella for the win.
PROSCIUTTO WRAPPED PRUNES
- 15 high-quality dried and pitted prunes
- 3 oz. Parmesan cheese cut into 15 small rectangles
- 15 pecan halves
- 7-8 thin slices prosciutto cut lengthwise
- Preheat the oven to 400 degrees F.
- Make an incision on one side of each prune to open it up, and insert a block of cheese and a pecan. Pinch the prune shut in your hand to secure. Wrap each prune with a piece of the prosciutto, and secure with a toothpick. Line a baking sheet with a silicone mat or parchment paper, and arrange the prunes one inch apart with the prosciutto seam up to bake.
- Roast the prunes for 7 minutes, and remove from the oven. Serve immediately.