Ingredients
- 32 prunes, pitted
- 150g Cote Hill Blue
- 16 prosciutto slices, cut in half
- 50ml Brandy
- 50ml water boiling
- 3 tbsp Rapeseed Oil
- Celery Leaves & Walnuts to serve
- Place the prunes in a pan with the Brandy and Water and boil for 5 mins.
- Drain and pat dry the prunes. Cut the Cote Hill Blue into 32 cubes and push one cube into each prune. Wrap each prune in a half slice of prosciutto. Use a cocktail stick to hold each one together.
- In a frying pan, heat the oil and add the wrapped prunes. Colour on each side and season with pepper.
- Just before serving, put the prunes on a baking tray in an oven heated to 200°C/gas mark 6 for 2 minutes
- Roughly chop the walnuts & celery leaves. Decorate the plates alongside the prunes.
