Ingredients
- 16 Large pimiento-stuffed green olives
- 16 Large pitted prunes
- 8 Slices bacon
Steps
- Remove pimientos from green olives; set aside.
- Using fingers, gently widen openings in prunes. Push 1 olive inside each, pulling prune around olive gently to enclose but leaving hole in olive exposed.
- Cut bacon in half crosswise. Wrap 1 slice around each prune; secure with toothpick. (Make-ahead: Cover and refrigerate for up to 1 day.)
- Place prunes on greased rimmed baking sheet. Bake in 375°F (190°C) oven until bacon is crisp, about 20 minutes. Stuff pimientos back into olives. Serve pimiento side up.
- Tip: You can omit the prunes if you prefer: wrap bacon around olives and secure with toothpick. Continue as directed.
