IngredientsFor the involtini:
1 stem leek
125 g cheddar cheese
20 SUNSWEET prunes (approx. 200 g)
1 tablespoon of oil
For the dip:
3 tablespoon of sweet mustard
3 tablespoon of hot Dijon mustard
pounded pink pepper berries
- Clean the leeks, cut lengthwise in half, wash thoroughly and blanch in plenty salted water for 1-2 minutes. Strain, rinse with cold water and pat dry. Cut again in half lengthwise if necessary.
- Cut cheddar in 20 longish pieces. Bend the prunes slightly open and put the cheddar inside. Wrap with leek stripes and secure it with wood skewers. Heat the oil in a non-stick frying pan and sauté the prune-involtini gently.
- Mix both mustards and season with pink pepper berries. Serve the dip with the prune-involtini.
Canapes and Savoury Snacks,