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Prunes stuffed with walnuts

Prunes Stuffed with Walnuts

Easy to make, yet the result is an elegant appetizer! Prunes stuffed with walnuts will dress up any party spread. They pair beautifully with white or red wine and sparkling wine. Original, delicious, bright, and pretty.

Maria

Recipe author

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Composition / ingredients

Servings:

Hard cheese

120

Prunes (12-15 pcs.)

Olives

Soft cheese (cream, processed, feta, goat, etc.)

Walnuts

Egg yolks

Garlic

Mayonnaise

Ground black pepper

Salt

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 14 g

Fats 50 % 29 g

Carbohydrates 26 % 15 g

322 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make prunes stuffed with walnuts? First, gather the ingredients on the list. You'll want large, pitted prunes, preferably soft ones. Hard-boil the egg ahead of time, then cool and peel it. Separate the white from the yolk — for this appetizer you'll only need the yolk.
Step 2:

Rinse the prunes. If they're on the dry side, pour boiling water over them and let them soak for about 10 minutes.
Step 3:

When the time is up, drain the prunes in a colander and let the water run off completely, then blot them dry with paper towels. Make a lengthwise slit in one side of each prune with a sharp knife.
Step 4:

Grate the cheese on a fine grater. Any cheese works for this dish — hard, semi-hard, or soft like mozzarella. The important thing is that it's tasty and good quality, with no milk-fat substitutes. I use two kinds here: a hard cheese for threading onto the skewers and a soft cream cheese for the filling.
Step 5:

Toast the walnuts in a dry skillet, then chop them into fine crumbs.
Step 6:

In a small bowl, combine the soft cheese, walnuts, crumbled boiled yolk, and the garlic pressed through a garlic press.
Step 7:

Season with salt and pepper, add the mayonnaise, and stir. If you like, you can add the whole boiled egg to the filling.
Step 8:

Stuff the prepared prunes with the cheese, walnut, and garlic mixture.
Step 9:

Cut the hard cheese into small rectangles about the size of a prune.
Step 10:

Take the olives out of the brine and dry them well. Slice each olive into rings.
Step 11:

Assemble the appetizer: set an olive ring on each stuffed prune, place the prune on a block of cheese, and pierce them all together with a skewer. Arrange on a platter and serve. Enjoy!

It's better to make the mayonnaise yourself — it'll taste better and be healthier. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — that will lighten up the dish.
If you don't have time to stuff the prunes, you can finely chop them and mix them with the nuts, garlic, and mayonnaise, stirring until you get a spreadable paste.