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Devils on Horseback with gin and tonics

Devils on Horseback

Sweet savory and full of umami These Dates 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.
Course Appetizer
Cuisine American
Keyword appitizers, bacon, dates
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Insert one almond and a sliver of cheese into each date.
  7. Cut the bacon slices in half crosswise to get 20 half slices of bacon.
  8. Wrap each half slice around the filled dates, secure with a toothpick.
  9. Place all the bacon-wrapped dates onto the rack or directly on the baking tray if you dint have a rack.
  10. 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.
  11. Let cook for a few minutes before serving.

Recipe Notes

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.