|10 min||4 min||6|
|3/4 cup whole/halves||Macadamia nuts, unsalted (for the "ricotta")|
|1 tsp||Black pepper (to taste)|
|1 dash||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|
|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.
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!