Bacon-Wrapped California Prunes

These cocktail tidbits have a stuffing of cream cheese, celery and artichoke that’s a creamy contrast to the crisp grilled bacon that wraps the California Prunes.

Servings: 6
Prep Time:
Cook Time:


  • 12 large California Prunes, pitted
  • 1 slice lemon
  • 1/4 cup finely chopped celery
  • 2 cooked artichoke hearts, finely chopped
  • 3 ounces cream cheese
  • 1-1/2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • Dash of cayenne pepper
  • 6 slices bacon


  1. Soak California Prunes overnight in water with lemon slice. Drain and pat dry.
  2. Combine celery, artichoke hearts, cream cheese, lemon juice, salt and cayenne. Stuff California Prunes with mixture. Cut bacon slices in half. Wrap a slice around each prune; fasten with toothpicks. Grill for 4 to 5 minutes on each side or until bacon is crisp.

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