Rumaki, cocktail nibbles wrapped in bacon, were brought to the US, via the far east, by Vic Bergon, of Trader Vics fame.

The combinations of what one can cloak in a strip of bacon are endless, as is guests appetite for these nibbles at a cocktail party! The traditional combination was marinated chicken livers or scallops with a water chestnut slice.

An earlier Splendid Market post featured rumaki made with duck and a slice of jalapeno pepper from a hunting club in Mazatlan, Mexico (great with margaritas).

In Paris, prunes wrapped in bacon are popular with champagne before dinner, add a spanish olive for the deluxe version of this tantilizing tidbit.

This combination pleases all corners of the tasting palate. When cooked, the prunes take on the rich, sweet flavor of congac, which contrast well with the tart brineiness of the olives, and the salty bacon. From a texture standpoint, the soft centers melt away beneath the crispy bacon wrap.

The great thing about the Parisian version is that the ingredients last for weeks, and can be kept on hand for something splendid in snap.

Rumaki Parisian style
yield 24 rumakis

12 strips of bacon (we used pancetta, a thinner, salt cured Italian bacon)
24 pitted prunes
24 spanish olives stuffed with pimentos
24 decorative picks

Slice the strips of bacon in half. In the center of each strip of bacon place a pitted prune, top it with an olive, roll the bacon around it tightly and secure the bacon with a pick.

These can be assembled a day in advance.