Amuse-bouche jambon pruneaux
Slice the ham in about one inch by six inch slices. Place a prune on each and roll up. Place under the
broiler until the ham sizzles - about 2 minutes depending on your broiler.
Careful to let these cool a bit before enjoying - the hot prune can burn your mouth. If you want, you
could add a toothpick afterwards, but don't put these under the grill.
- 4 ounces raw ham, such as jambon de Bayonne or prosciutto
- 20 pitted prunes (I prefer smaller ones for this, so that the final roll is small enough to eat in one bite)
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