Prosciutto Wrapped Prunes are a delightful appetizer — a little unexpected and always a crowd-pleaser. Whether you need a snack, party bite, or a surprising addition to a cheese plate, these are easy to make and loved by guests.
Never Had Prosciutto + Prunes? You’re missing out.
If you want an allergy-friendly, elegant appetizer, these Prosciutto Wrapped Prunes are a perfect choice. I try to include at least one gluten-free and dairy-free option when I entertain, and this recipe fits the bill. They are similar to bacon-wrapped dates (sometimes called “devils on horseback”) but offer a milder, refined flavor. To make them dairy-free or Paleo-friendly, simply omit the Parmesan.
Dried prunes, sometimes called dried plums, often get a bad reputation, but in recipes like this they shine. Choose higher-quality, pitted prunes from the dried fruit section. If pecans aren’t your favorite, substitute two pistachios or leave the nut out entirely. Try different cheeses or nut combinations to match your taste. These prosciutto-wrapped prunes are versatile, simple, and destined to become a favorite finger food.
If you enjoy simple, bold appetizers, try endive cups with pancetta and pomegranate or dynamite salmon as additional options to serve alongside these prunes. For a bacon variation, consider bacon-wrapped prunes with Manchego and pistachios.
Pro Tip: You should be cooking with prunes
I often add chopped prunes to chili, soups, and stews to introduce natural sweetness and deepen flavor. Prunes are a great natural sweetener and generally lower on the glycemic index than some other dried fruits.
Prunes also work well in baked goods and can be used as a partial replacement for sugar or oil in some recipes. They bring moisture, sweetness, and complexity to cakes and quick breads. If a well-known chef features prunes in a classic dish, it’s a good sign they deserve a place in your kitchen.
PROSCIUTTO WRAPPED PRUNES
K.C. Cornwell
15
7
22
15 servings
71 kcal
Ingredients
- 15 high-quality dried and pitted prunes
- 3 oz. Parmesan cheese cut into 15 small rectangles
- 15 pecan halves
- 7-8 thin slices prosciutto cut lengthwise
- toothpicks
Instructions
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Preheat the oven to 400°F (200°C).
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Make a small incision on one side of each prune to open it. Insert a small rectangle of Parmesan and a pecan half, then pinch the prune closed to secure the filling.
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Wrap each filled prune with a strip of prosciutto and secure with a toothpick. Place the prunes on a baking sheet lined with parchment paper or a silicone mat, spacing them about one inch apart and placing the prosciutto seam-side up.
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Roast for about 7 minutes, until the prosciutto is slightly crisp and warmed through. Remove from the oven and serve immediately.
Notes
Nutrition
Carbohydrates: 7 g
Protein: 3 g
Fat: 4 g
Saturated Fat: 2 g
Sodium: 116 mg
Fiber: 1 g
Sugar: 4 g
Photos: Meg van der Kruik
More Prune Goodness!
Sugar Plums dancing in your head? Try these:
If you love prune-forward sweets, try a traditional sugar plum candy recipe or prune shortbread cookies for festive baking. Prunes add flavor and moisture that elevate many confections and holiday treats.
Try a warm sugar plum winter cocktail
A warm winter cocktail made with spiced rum, orange and prune juices, and warming spices fills the home with festive aromas and pairs beautifully with prune-based appetizers and desserts.
Frequently Asked Questions about this Prune Appetizer:
Absolutely. Swap in another hard cheese or omit the cheese entirely. The combination of sweet prune and salty prosciutto still works very well without cheese.
Yes. I often substitute two pistachios instead of a pecan half, or use almonds, walnuts, or no nut at all.
These prunes pair nicely with full-bodied reds such as Zinfandel or Cabernet Sauvignon, and they also work well with sparkling wines.