Food is better when it’s mini. The New York Times says so, it must be true.
Party food is instantly better when its mini, preferably on a stick. Like pineapple and cheese cubes. Anyone remember that? Instant edible kitsch. Failing the pointy stick, a cutesy star shape will do.
So I bring you, soft prunes wrapped in crisp salty prosciutto (on sticks) and starry starry devilled eggs with a touch of paprika.
Prunes in prosciutto
Make sure you buy the pitted prunes. Wrap each one in a strip of cured ham (prosciutto, jambon de bayonne, whatever). Spear with a toothpick. Continue until bored. Bake them on a sheet of foil for 8-10 minutes at 180C so the ham is nice and crisp.
Boil lots of eggs for ten minutes. Leave to cool in a bowl of (ice) cold water. Peel. Cut zigzags around the middle and gently pull in half. (I may have a magic machine from the 80s that does this for me.) Take a sliver off the bottom so the egg halves will sit up straight.
Gently scoop out the yolks and mash in a bowl. Add yoghurt and olive oil to get a smooth but firm consistency. Like virtuous peanut butter.
Add salt, lots of pepper, some paprika and a dash of chili if you like it hot. Pipe the mixture back into the starry egg white cups. Serve just so, alternatively add a sprig of parsley, a sprinkle of seeds or even fried capers.
It’s all in the presentation people! Display with artfully arranged baby tomatoes and more sprigs.