Devils on Horseback

Devils on Horseback

I love the name of this recipe, cool huh? This is also from the Nom Nom Paleo: Food for Humans Cookbook under “Nibbles.” We nibbled them alright. Geez. Beyond fabulous.

Make these the next time you have to go to a party and well… you may as well take the recipe with you. They are that good.

Sweet and savory little buggers, I made these as an appetizer the other day and we each got 8 of them. We wanted more, but we need to just calm down a bit. LOL!

Ingredients:

16 pitted- prunes

1/2 cup- macadamia nut ricotta (recipe at the bottom, easy… don’t worry.)

2 ounces of thinly sliced proscuitto

Balsamic vinegar (this makes the whole thing SING!) Don’t skip this.

Fresh ground pepper (“This is not fresh ground pepper, I grew up on a pepper farm!” – Jim Gaffigan- could not find the video, dang it!) Ha… I can so entertain myself. Sad, or lucky? Don’t know. Don’t care.

Directions: Follow in order for ease, k?

Position a rack in your oven to the very highest rung, about 4-6 inches away from the heating element

Set the temp to broil

Make your ricotta “cheese” now: 2 cups of macadamia nuts (usually found in the baking isle in very small bags), 1, tsp of kosher salt, juice from 1/2 lemon (about 1 tablespoon) and 1/2 cup water. Put this in a food processor or blender and blend until smooth. Scrape down the sides periodically. The consistency should look like ricotta cheese. Done.

Put some of this mixture in a pastry bag and if you’re not so fancy schmancy, you can put it in a dang sandwich bag and snip the end off. Same diff.

Push your finger gently through the opened end of the prune where it was pitted to make an opening. (I’ll be honest, I pushed a bit too hard on some and ripped them so what’s a gal to do?… I had to eat them. I paid the next day. (I digress, but- heads up.)

Pipe this “ricotta” mixture into the opening

Wrap each one with some proscuitto

Lay them in a single layer on a parchment paper lined cookie sheet and place in the oven for precisely 1 minutes and 45 seconds. LOL! (She says 2-4, but that’s how long mine took and you will see the parchment got burnt! My oven must get smokin’! 🙂

The prune will puff up and the proscuitto will crisp. DO NOT LEAVE THE OVEN! CONTINUE TO WATCH THROUGH THE WINDOW!