SERVES:
20 - 24 pieces
INGREDIENTS:
20 - 24 prunes
2 - 3 dozen pistachios
approx. 2 ounces goat cheese
4 ounces thin sliced prosciutto (see procedure)
toothpicks as needed for serving
PROCEDURE:
Each prune needs to be pitted and have a slice cut lengthwise into one side.
Then stuff each prune with one or two pistachios and a little goat cheese and gently press together to secure.
Next, slice thin slices of prosciutto lengthwise into thirds and then wrap each prune with one third of a slice.
You'll need just about 4-ounces of thinly sliced prosciutto for 20 - 24 pieces and you could keep these on a plate under plastic wrap in the fridge until you're ready to broil them on a baking tray, turning them over part way through until they're hot all the way through.
HINTS:
Substitute almonds for the pistachios and blue cheese or feta cheese for the goat cheese.