The winter months can pose some challenges for fun and unique appetizers. The farmers' markets are limited, and you never know how long that tomato you see has sat on a truck or freighter. Here is a quick, easy, and flavorful appetizer that makes good use of winter fare. —Jim Bandy

Dried Plums with Bacon and Rosemary Skewers

Ingredients:
Good quality dried plums (I like the French variety at Trader Joe's)
Smoked bacon slices — each bacon slice should wrap two dried plums. (Nueske's from GVC is nice for a very smoky flavor. The applewood smoked bacon from Goose The Market is another good choice)
Rosemary leaves, dried or fresh

Preparation:
On a cutting board, place dried plum at one end of bacon slice. Top with two dried rosemary leaves, or four fresh ones. Roll up and secure with metal skewer.

Broil for 5 minutes and turn over to ensure bacon is cooked through. Serve warm or room temperature. (Warm is a little better.)

Variation: Use Medjool dates instead of dried plums. After pitting the date, insert a pecan half and wrap with bacon. Omit the rosemary.

 

February 13, 2008