Prunes and Olives Wrapped In Pancetta, Rumaki Parisian Style
By: Emily Heston
Published: Thursday, December 10, 2009 - 5:40pm

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.

About


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

Comments:
Helen Pitlick

What a simple yet elegant party appetizer!