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Gorgeous rosemary prune skewers
Gorgeous rosemary prune skewers
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Total Time:
25 minutes
Irresistible fragrant kebabs perfect for any barbecue occasion
Ingredients:
  • 4 long woody sprigs fresh rosemary
  • ½ loaf rustic white bread crusts removed
  • 12 ready-to-eat prunes
  • 50 g soft goat's cheese
  • 12 shelled walnut halves
  • 6 rashers higher-welfare smoked streaky bacon halved lengthways
  • ½ a bunch fresh bay (15g) leaves picked
  • olive oil
  • 2 tablespoons quince jelly or apricot jam
  • 1 bunch fresh thyme
  • extra virgin olive oil
Instructions:
  • Prepare the rosemary sprigs by removing most of the leaves except those at the top and cutting the bottom into sharp points. Cut the bread into 4cm cubes to get 12 in total. Stuff each prune by enlarging the cavity with your finger, filling it with goat's cheese, pressing a walnut half on top, wrapping it with half a rasher of bacon, and skewering it onto a rosemary sprig. Alternate threading a bay leaf, bread cube, and another stuffed prune until you have 3 prunes on each skewer. Place the skewers on a tray. Before cooking, preheat your griddle pan, barbecue, grill or oven. Drizzle olive oil over the skewers, sprinkle with sea salt and black pepper, and coat them evenly by turning in the tray. Cook for 8-10 minutes, turning every minute until golden and crisp. Warm the quince jelly or apricot jam, dilute with water, brush over the skewers using a pastry brush or thyme, and cook for another minute until sticky and caramelized. Transfer to a platter, drizzle with extra virgin olive oil, and serve immediately.

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