Everyone enjoys these popular cocktail party treats.
"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008.
|3 tbsp mango chutney||16 pitted dried plums (prunes)|
|1 tsp dry mustard||8 bacon strips, each cut in half crosswise|
|pinch of cayenne pepper, plus more for garnish||4 slices of firm white sandwich bread|
|salt and freshly ground pepper||butter for spreading|
Preheat the oven to 425°F (220°C). Mix the chutney, mustard, and cayenne, seasoning to taste with salt and pepper.
Make a small slit in each dried plum and stuff with a little of the chutney mixture. Wrap each with a bacon strip and secure with a toothpick. Place the wrapped dried plums on an oiled baking sheet.
Bake for 10–12 minutes, turning them after 5 minutes, until the bacon is crisp.
Meanwhile, toast the bread. Remove the crusts, and using a 2in (5cm) cookie cutter, cut out 12 rounds. Butter the toast rounds and top each one with a bacon-wrapped plum. Sprinkle each with a little cayenne pepper and serve warm.
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