Prunes may not be the first thing that comes to mind when you think of holiday appetizers. But when they’re stuffed with parmesan and wrapped in prosciutto, they make a delectable bite-sized party snack! Prunes have a naturally sweet flavor, which is amplified when they’re soaked in a mixture of port wine, sugar, and seasonal spices. The parmesan cheese and prosciutto add a nice salty, savory kick to balance out the sweetness.
The best part? This recipe requires hardly any cooking! All you have to do is soak the prunes in poaching liquid, stuff and wrap them, and bake until crispy. They’re the perfect Italian starter for any holiday get-together. If you want to serve them with another easy make-ahead appetizer, you can’t go wrong with crostini!
Parmesan and Prosciutto Spiced Prunes
- 1/2 cup port wine
- 1/4 cup sugar
- 2 tablespoons apple cider vinegar
- 3 cloves
- 3 strips orange zest
- 1 cinnamon stick
- Pinch kosher salt
- 20 pitted prunes
- 4 ounces Parmigiano-Reggiano cut into bite-size pieces
- 5 thin slices Prosciutto di Parma sliced into quarters
- As seen on: Giada in Italy, Episode 13. Wine and Antipasti.
- In a small saucepan, combine the port, sugar, cider vinegar, cloves, orange zest, cinnamon, salt and 1 cup water. Bring to a simmer over medium heat. Reduce the heat to medium-low and add the prunes; simmer until softened and plumped, about 10 minutes. Allow the prunes to cool in the poaching liquid for 5 minutes. Using a slotted spoon, remove the prunes to a plate and allow to cool completely.Preheat the oven to 400 degrees F.
- Using a paring knife, make a slit from stem to tip in each of the prunes. Stuff each with a piece of Parmesan and wrap in a quarter slice of prosciutto. Place the wrapped prunes, seam-side down, on a rimmed baking sheet.
- Bake until the prosciutto is crispy and the Parmesan is soft and melted, 8 to 10 minutes. Serve warm or at room temperature.