Provided by: Shelley Wiseman
total prep 64 calories/serving
Sweet prunes, tangy blue cheese, and smoky bacon come together to create an irresistible hors d'oeuvre. The clever trick to creating bacon "spider" legs is to drape the bacon strips over chopsticks while baking.
- 1 cup boiling water
- 20 pitted prunes, halved lengthwise, leaving the two sides attached
- 6 chopsticks, not plastic
- 8 thick-cut bacon slices, chilled
- 3 ounces creamy blue cheese, such as Roquefort, Gorgonzola, or Saga Blue
- Preheat oven to 400°F.
- Pour boiling water over prunes and let soak while cooking bacon.
- Line a large baking sheet with sides with foil, then wrap each chop stick with a 12- by 3-inch strip of foil (the strip will be longer than chop stick). Place sets of 2 covered chop sticks 1 inch apart on baking sheet. Cut bacon in half crosswise and cut each half slice in 4 lengthwise strips (it is easier to do this when bacon is well chilled). Drape strips 1/2-inch apart over sets of chopsticks to give spider legs shape. Bake bacon strips until browned and just crisp (if they are too crisp they will break easily), 15 to 18 minutes.
- Drain prunes and pan dry. Working with one prune at a time, lay open and spread both sides of opening with about 1 teaspoon blue cheese. Lay three strips inside to create legs, then close prune over legs, pressing slightly to adhere. Repeat with remaining prunes and arrange spiders as formed on a serving tray.