Stuffed things, wrapped things

Pancetta-wrapped Stuffed Prunes

12 dried prunes, pitted1 cup dry white wine almonds, whole12 thin slices pancetta (or substitute unsmoked bacon)

Preheat the oven to 400°. Soak the prunes in the wine until soft. Drain, and stuff each prune with an almond. Wrap each prune with a slice of pancetta (secure with a toothpick if necessary), and place them on a baking sheet with the openings of the pancetta face down. Bake for 15 minutes, or until the pancetta is crisp and golden, turning once. Serves 4

Prosciutto-wrapped stuffed dates

pitted dates (preferably Medjool)
prosciutto or bacon slices, cut crosswise into thirds
chevre
walnuts

Put oven rack in middle position and preheat oven to 450°F.
Pit dates, stuff with chevre, walnut, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.
Cooks' note:Dates can be stuffed and wrapped in bacon 1 day ahead and chilled, covered. Bring to room temperature before baking.Makes 6 hors d'oeuvre servings.