Martha Stewart Bacon-Wrapped Prunes

Martha Stewart Bacon-Wrapped Prunes are a quick, easy appetizer made with crisp bacon and sweet pitted prunes, ready in 20 minutes. They're an easy party appetizer idea for game day, holiday parties, New Year's Eve or cocktail hour, and it's a simple two-ingredient oven bake.

Flip the bacon-wrapped prunes halfway through baking, because that gives you evenly browned, crisp bacon on every side. Skip the flip and the underside turns pale and chewy while the top overcooks.

Martha keeps this to just two ingredients and lets the oven do the work, so the bacon fat renders and bastes the sweet prunes as they bake. Lining the sheet with foil also keeps the drippings off the pan, so cleanup takes seconds.

Martha Stewart Bacon-Wrapped Prunes

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

110

kcal

Salty bacon crisps up around soft, jammy prunes in a hot oven until browned and glossy. The sweet and savory bites come out best served warm, straight from the baking sheet.

Ingredients

• 8 slices bacon, cut into thirds
  

• 24 prunes, pitted
  

Directions

• Preheat and line: Preheat the oven to 400°F, then line a large rimmed baking sheet with foil. The foil catches the bacon drippings, so the pan stays clean.
• Cut the bacon: Cut the 8 slices of bacon into thirds, which gives you about 24 short pieces. Then set them next to the 24 pitted prunes so you can wrap quickly.
• Wrap the prunes: Wrap one piece of bacon around each prune and secure it with a toothpick. Then arrange them on the prepared baking sheet with a little space between each one.
• Bake the bites: Bake for about 15 minutes, flipping them halfway through. They're ready when the bacon is browned and crisp on the edges.
• Serve warm: Pull the sheet from the oven and move the prunes to a serving plate. They taste best warm, so serve them right away.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make bacon-wrapped prunes ahead of time?

Yes, you can wrap the prunes and secure them with toothpicks a few hours ahead, then keep them covered in the fridge. Bake them right before guests arrive, since they taste best warm and the bacon crisps best fresh from the oven.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them on a baking sheet in a 375°F oven for about 8 minutes, since the microwave makes the bacon soft and chewy.

Can I use something other than prunes?

Pitted dates are the classic swap, and they bake up just as sweet and sticky. Dried apricots also work if you want a tangier bite, though you'll want to bake them the same 15 minutes.

Do I need to soak the toothpicks first?

Soaking them in water for about 15 minutes keeps the ends from scorching at 400°F. If you skip it, just keep the toothpick ends tucked toward the center of the pan so they don't burn.

What's the most common mistake with this recipe?

Skipping the foil lining is the big one, because the bacon fat bakes onto the pan and is hard to scrub off. Another is wrapping the bacon too loosely, which lets it unravel instead of crisping tight around the prune.