This delicious appetizer comes from The Book of Tapas (Phaidon), one of our 3 cookbook picks for June. If you like tapas, don't miss our previous featured recipe from this book, Leek Flan.

Summer is a good time to gather friends to share some small plates; if you give this one a try, let us know in the comments!

Prunes with Roquefort, raisins & pine nuts


Serves 12

Crumble the Roquefort into a bowl and mash lightly with a fork. Add the pine nuts, raisins, wine or sherry and cream and mix to a paste. Remove the pits (stones) from the prunes and fill the cavities with the Roquefort paste. Close the prunes and secure with a wooden toothpick (cocktail stick). Put the prunes on a plate, cover and chill in the refrigerator for at least 2 hours before serving.

Note: To use standard prunes, soak them in warm water to rehydrate them, following the directions on the package, then remove the pits.

Shared with permission from The Book of Tapas by Simone and Inés Ortega, published by Phaidon Press, 2010, $39.95. Photograph by Mauricio Salinas.

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