Brie Wrapped in Bacon

For the pesto, toast the pine nuts in a dry skillet until fragrant and then allow to cool.

Peel the garlic. Rinse the basil, shake dry, pluck off the leaves and purée finely with the pine nuts, garlic, oil and lemon juice. If necessary add a little cold water until a light sauce has formed. Season with salt and pepper.

Preheat the oven to 220°C (approximately 425ºF).

Rinse the plums and cut in half (remove pits if desired). Place on a baking sheet lined with parchment paper with the cut surfaces facing upwards. Drizzle with the honey and oven roast for about 10 minutes until golden brown.

Cut the Brie into 4 equally large pieces and wrap each with 2 slices of bacon. Fry on all sides over low heat in some butter for 4-5 minutes, until the bacon is slightly crispy.

Rinse the arugula and watercress and shake dry. Tear the leaves into bite-sized pieces and arrange on plates. Drizzle with the pesto sauce. Place the bacon wraps and the prunes on top and serve immediately.