Mix together the chutney and chopped olives. Make a small incision into each prunes with a spoon. Tease open the prunes using the edge of a spoon. Fill the prunes with the chutney and olive mixture. Roll the prunes on a slice of bacon and place under the grill. Cook until brown and crisp.

Make toast and using a small cutter or something round, the size of a 50p piece. Butter the toast and place the cooked bacon and prune on top.