Stuck for canape-spiration?
Bored of the standard blinis and pigs in blankets? No? Oh alright, me neither, but it is nice to have a little variation… don’t cha think?
I bring out this recipe quite a bit for my catering jobs and cooking classes because it always goes down so well. If you aren’t a fan of goats cheese (or prunes) then don’t worry because the technique it lends itself to other dried fruit and cheesey combinations too. So far the others I have tried are…
- Smokey Black Forest Ham, medjool dates and Mature Cheddar
- Prunes, Gorgonzola, Bacon
- 30-50g Hard Goats Cheese
- 12 large pitted Prunes
- 6 rashers Parma Ham
- Balsamic Glaze, for drizzling
Preheat your grill to a high heat and position a rack just under it.
Crumble the goats cheese into little pieces.
Make a little incision in each prune, the stuff with the cheese.
Halve each slice of parma ham and roll it up around the stuffed prune.
Grill for a couple of minutes on each side.
Enjoy warm. Drizzle with a little balsamic glaze (if you fancy)
*If you have any other cheese suggestions? Let me know what combinations you like by leaving a message in the comments box (below)