Dates (or sometimes prunes) wrapped in bacon and stuffed with almonds and or cheese, otherwise known as Devils on Horseback, are a classic appetizer from days gone by that are making a huge comeback.
Recently I was back in Colorado for a quick trip and family reunion. As always, I get to spend some precious time with friends I’ve known since college who live there. We went back to one of my favorite bar and restaurants In Loveland called Door 222. The menu there has many great tapas and small plates of fun appetizers. One of thier best is tapas is bacon-wrapped and almond stuffed dates. Every time we go to Door 222, I have to have a plate of these delectable bites. Combined with some fabulous and inventive cocktails, this place always makes for a great evening. They even feature some amazing craft cocktails made with Spring44 vodka and gin, which as you know, if you follow me, I’m a huge fan.
Devils on Horseback or bacon-wrapped dates (or prunes, apricots or any dried fruit) are all variations of Angels on Horseback. In the original version of Angels on Horseback, oysters are wrapped in bacon and broiled. Angles on Horseback seem to first appear in recipe books somewhere in the mid-1880s. Both here in the Americas and over across Europe, oysters wrapped in bacon became a popular party food. In America, Angles on Horseback had a considerable following in Washington DC during the Kennedy administration of the early 1960s, being served quite often by a famous US Ambassador’s wife. Ian Flemming even wrote about James Bond ordering them in the novel Dr. No.
Dates or prunes wrapped in bacon or Devils on Horseback served as a variation beginning sometime in the 1960s. During the 1960s to the 1980s Devils on Horseback along with another cousin of Angels on Horseback: Ramaki (bacon-wrapped chicken livers and water chestnuts) were served at many a swanky party.
These tasty, addictive, morsels are now finding there way back to menus of many bars, restaurants, and on the appetizer trays of many a modern home. Devils on Horseback are very easy to whip up in no time at all and they can be in the oven very quickly. In my variation here, I added a wedge of aged Asiago cheese to give more of that umami flavor to the whole bite. These appetizers have just a few ingredients and are simple to put together. You could leave the cheese out if you have anyone sensitive to dairy. My Niece who is gluten intolerant and is not suppose to have dairy has scolded me for not inviting her out with my friends as she could have enjoyed several mouthfuls of Devils on Horseback at Door 222 and wanted to try them. I’ll have to make them for her soon!
- 20 dates I used Organic Medjool
- 10 slices smoked thick sliced bacon
- 20 whole blanched almonds
- 20 slivers Aged Asiago or Parmesan cheese don’t skimp ¼’ by 1” is great
- Toothpicks
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Preheat the oven to 350°
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Have a baking sheet fitted with a wire rack if you have one. Or you can bake on the sheet just make sure to drain off the grease when the devils on Horseback have come out of the oven.
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Toast the almonds on a baking tray in the preheated oven for 5-10 minutes until the almonds are lightly brown. Watch them carefully as they will go from toasted to burnt very quickly.
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While the almonds are toasting, you can pit the dates. Using a paring knife slit the sides of each date lengthwise and remove the pit. Leave the slit opening open.
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When the almonds are toasted, let cool briefly on a rack or plate, do not leave on the tray as they will continue to toast.
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Insert one almond and a sliver of cheese into each date.
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Cut the bacon slices in half crosswise to get 20 half slices of bacon.
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Wrap each half slice around the filled dates, secure with a toothpick.
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Place all the bacon-wrapped dates onto the rack or directly on the baking tray if you dint have a rack.
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Bake for 35-40 minutes, until the bacon, has crisped up and rendered off most of the fat, turning them once halfway through. The bacon will continue to crisp up a bit after you remove them from the oven.
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Let cook for a few minutes before serving.
If you can’t find blanched whole almonds, you can do it yourself. Boil the whole almonds with the skin on for 1 minute in rapidly boiling water. Rinse in cold water and slip the skins right off.
