Prunes and Olives Wrapped In Pancetta, Rumaki Parisian Style


Photo: Emily Heston
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Ingredients

12 strips of bacon (we used pancetta, a salt cured, air dri
24 pitted prunes
24 spanish olives stuffed with pimentos
24 decorative picks

Preparation

1
Slice the strips of bacon in half.
2
In the center of each strip of bacon place a pitted prune, top it with an olive, roll the bacon around it tightly and secure the bacon with a pick.
3
When ready to serve, heat oven to 400 degrees, situate a rack in the top 1/3 of the oven.
4
Place rumaki on a tray, and into 400 degree oven.
5
Allow to cook for 25 - 30 minutes, shaking occasionally.
6
These can be assembled a day in advance.

Tools

Comments

Helen Pitlick's picture
Helen Pitlick
June 3, 2009

What a simple yet elegant party appetizer!

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About

Serve with champagne or cocktails, make more than you think you will need, your guests will devour them!

Yield:

24.0 tidbits

Added:

December 10, 2009

Creator:

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