Blue Cheese Stuffed Prunes

Photo: Alli Shircliff

Ingredients

1 1/2 ounces blue cheese

2 tablespoons walnuts, pan roasted and crumbled

1 teaspoon white wine

1 tablespoon half and half

6 prunes, pitted

Preparation

Prepare the walnuts first, by heating a small saute pan on medium heat. Add the walnuts and continually toss until the walnuts become fragrant. Remove from heat. Put on a cutting board and use rolling pin or (carefully) pint glass over the walnuts to crush them.

In a small bowl, crumble the blue cheese and mash with a fork. Add the walnuts, white wine and half and half. Stir into a paste.

Make sure none of the prunes have pits, if so, remove them. Take a small object like a chopstick to open them. Carefully spoon the blue cheese mixture into the hole. I used the opposite end of a small spoon, because the opening is pretty small. Wipe off any excess blue cheese from the sides. Place on plate. Garnish with fresh or dried parsley. Serve immediately, or refrigerate for a few hours before serving. Can be eaten as a small bite for a cocktail or wine with friends.