Prune uscate umplute cu brânză de burduf, în mușchi crud-uscat

Another lovely recipe from Laura Laurentiu Prune umplute

40 dried plums, 160gr burduf, gorgonzola or roquefort cheese, 2 tablespoons cold pressed pumpkin oil, 60gr of walnuts, 160gr smoked bacon or prosciutto

In a dry pan, lightly fry the walnuts, until they begin to turn slightly golden and intensify their smell, then let them cool and chop them large, with the knife.
Unfold each plum with a knife, making room for filling.
Mix the walnuts with the cheese, then fill all the plums with this mixture.
Wrap the plums with the prosciutto and place them on a platter for serving.

Sprinkle with cold pressed pumpkin oil, chopped walnuts and microgreens to taste.