Stuffed with a whipped ricotta sage mixture, topped with a honey roasted almond and drizzled in more honey, these savory sweet bites are one quick and delicious appetizer.
Omg, she said prunes. Get over it. We’re all adults, let’s just go with the fact that prunes are delicious and ignore the obvious.
Although, I was totally that kid who complained/whined/threw tantrums when my mom tried to force feed my constipated 6 year old self those every night.
The Metamucil alternative was even worse though, so I ate the damn prunes.
We all like plums, right? I don’t even get why once they dry out and we change their name people are all like “omg, ew!”.
And while we’re on it, how come raisins don’t get the same negative fate?
These are the big time life questions I have.
ps- this spinach prune smoothie uses them and it’s DELICIOUS – don’t let the color fool you!
Thankfully, I’ve grown up and now willingly buy containers of these little bathroom miracle workers not for function but for taste.
With a container of about 700 of them (ok not really but there are a TON in there), I got thinking they’d make for a crazy great sweet and savory appetizer perfect for that little thing called New Year’s Eve TOMORROW! (omg, it’s almost 2016).
In 10 minutes savory whipped sage infused ricotta stuffed inside prunes, topped with a perfectly honey roasted almond then drizzled in honey can be ready for whatever party you’re hosting or going to in celebration.
Whipped ricotta is one of my favorite indulgent ingredients. I love how it can go either savory or sweet with ease (this pumpkin ricotta dip being a favorite dessert) lending so much decadence to whatever it’s used for, these stuffed prunes being no exception.
And if you get flack from guests, just call them plums instead (as you discretely roll your eyes into the back of your head at their ridiculousness) or serve them these raw brownie bites for dessert and really get them going (yep, you guessed it – prunes are involved!)
Love this Ricotta Sage Honey Stuffed Prunes recipe?
- 8 ounces ricotta
- 4-6 leaves fresh sage
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 20-25 prunes
- 20-25 Blue Diamond honey roasted almonds
- honey for drizzling
- Combine ricotta, sage, salt and pepper in a food processor. Process for 20 seconds until fluffy.
- With the processor running, slowly pour in the olive oil and continue processing until incorporated.
- Spoon the ricotta mixture into the prunes.
- Top with an almond.
- Drizzle the stuffed prunes with honey.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 57Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 26mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*This post is sponsored by Blue Diamond Almonds.