FEEDS: 4-6

WHAT YOU'LL NEED:

• 12 pitted prunes
• Port
• chutney
• sliced bacon
• wooden toothpicks

LET'S COOK

Place the prunes in a mixing bowl and cover with the port.

Do this the evening before and allow the prunes to plump overnight.

To create this tasty canapé, remove the prunes from the port (which you should save and sip later) tap dry on a paper towel, then fill with just a dollop of chutney.

Place each stuffed prune on one end of a half slice of bacon. Roll up the prune and bacon and secure with a toothpick.

Refrigerate until it's time to cook. Place the prunes on a piece of foil on a broiler pan.

Bake in a preheated oven for about 8-10 minutes. Then, slide under a preheated broiler and cook, turning once, until crisp.

Tap on a paper towel and serve a few minutes later since they can be very hot in the center fresh from the broiler.

MORE IDEAS:

Use inexpensive port in this recipe.