A Spring Recipe of Prosciutto Wrapped Prunes with Gorgonzola Spread Compliments of Cruises-N-More & Oceania Cruises

This lovely recipe serves 4 guests

You will need

4 pieces black bread (such as pumpernickel or walnut)

1 tablespoon butter, room temperature

4 ounces Gorgonzola

¼ cup minced toasted walnuts

2 tablespoons dried cherries, soaked in 1 teaspoon sweet sherry

8 pitted prunes

8 slices prosciutto

1 teaspoon olive oil

Using a 3-inch cutter, cut the bread into 4 rounds. Spread one side of each round with the butter and toast the buttered side under a broiler or in a sauté pan. Reserve.

In a small bowl, mash the cheese with a fork. Add the walnuts, cherries and sherry and mix into a paste. Cut off one end of each prune and stuff each prune with about 1 tablespoon of the cheese mixture, reserving the remaining mixture.

Lay out the slices of prosciutto and place a stuffed prune on one end of each slice. Roll the prosciutto around the prunes and secure with a toothpick. In a small sauté pan over medium-high heat, warm the oil until hot. Sear the wrapped prunes on all sides until the prosciutto is slightly caramelized, about 30 seconds. Remove the toothpicks. Spread the reserved cheese mixture on the toasts and top each with 2 wrapped prunes. Enjoy and be sure to serve your Prosecco ice cold.

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