| 8 | 14 | 176 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 4 min | 6 |
| 3/4 cup whole/halves | Macadamia nuts, unsalted (for the "ricotta") |
| 1 tsp | Black pepper (to taste) |
| 1/4 tsp | Kosher salt (to taste; for the "ricotta") |
| 1 tsp | Lemon juice (for the "ricotta") |
| 2 1/2 tbsp | Water, filtered (for the "ricotta") |
| 16 pitted prune(s) | Prunes |
| 57 gm | Prosciutto |
| 2 tbsp | Balsamic vinegar (approximately, to drizzle) |
Step 1: Position an oven rack about 4 to 6 inches from the heating element, and preheat the broiler. Use your finger to carefully open up the cavity of each pitted prune. Then, with a pastry bag (or a sealable plastic food storage bag), pipe the “cheese” into the prunes (see "Notes" below).
Step 2: Wrap each prune in a thin layer of prosciutto, and arrange them in a single layer on a parchment-lined baking sheet. Broil for 2 to 4 minutes or until the prunes puff up and the prosciutto crisps and turns golden brown around the edges.
Step 3: Drizzle with balsamic vinegar and season with pepper to taste before serving.
In a food processor or a high-powered blender, purée the macadamia nuts, black pepper, salt, lemon juice and water until smooth. If necessary, scrape down the sides with a spatula and/or add a bit more water. The resulting texture should resemble — you guessed it! — ricotta cheese.
Tip:
Don’t have a pastry bag? Simply snip a ½-inch hole in the corner of a quart-size plastic food storage or freezer bag, and you’re good to go!
| Fruit | 0.2 |
| Meat | 0.1 |
| Meat Alternative | 0.6 |
