A savoury for February

From my Modern Practical Cookery book, the savoury for the Little Dinner for February:

Prune toast

  • 12 stoned prunes, pre-soaked in cider
  • 12 blanched almonds
  • 6 thin streaky rashers of bacon, rinds removed and cut in half
  • cream cheese
  • 6 oblongs of buttered toast
  • salt and pepper
  1. insert cream cheese and an almond in each prune
  2. wrap a piece of bacon round each prune
  3. pin with a skewer or cocktail stick
  4. bake until the bacon is cooked
  5. arrange two bacon prunes on each piece of toast

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