DEVILS ON HORSEBACK: BACON WRAPPED DATES FILLED WITH GOAT CHEESE

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These bites used to be the hottest appetizer of the 70’s and are way overdue for a comeback.  Possibly named after Norman warriors who terrorized southern England, these little treats are ugly as sin but oh so delicious.  They will be hoovered up in a minute so definitely have some extra floating around.  The toothpicks, while kitsch, also make them an extremely convenient hors d’oeuvres.  Enjoy!

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INGREDIENTS

20 medjool dates (or any large date), pitted

1 small log of fresh chevre

10 strips of bacon, cut in half crosswise

toothpicks

DIRECTIONS

Preheat the oven to 375 F. Poke your finger in the pitted dates, creating a little hole. Take a small junk of chevre (between 1/2 and 1 teaspoon) and push it into the date. Don’t overfill them, otherwise you’ll get a mess in the oven. Wrap each filled date in one half-slice of bacon and secure with a toothpick. Place them on a rimmed baking sheet (I put mine on top of a silicone pad or wrap in aluminum and top with parchment) and bake for 20-30 minutes, or until the bacon is fully crisped. There will be some grease on the pan, so before plating, pat the dates on a paper towel. Plate and serve after they’ve cooled for a few minutes. They’re hot!

7 thoughts on “DEVILS ON HORSEBACK: BACON WRAPPED DATES FILLED WITH GOAT CHEESE

    1. Gini

      I made these for a 2016 New Year’s Day open house. The broiler pan is definitely the way to go. Thanks, Alice, for the great suggestion.

      Reply
  1. Cindy Vasher

    These are so yummy. I never knew what they were called. I had them 1 time about a yr ago. I am so excited to make them for myself.
    Thank you.

    Reply
  2. Laura

    I used a little less bacon, about 1/3 of a strip, so that they are a little less greasy/fatty and the flavor of the date and cheese are not masked by the bacon. I also use nitrate free, uncured bacon…best meaty bacon flavor every! Lastly, I “turn” them about half way through cooking, so they are crisp all over. I just rest the toothpicks to one side, then flip them half way through to expose the soft bacon below. Works like a charm for a nice, crispy, and not greasy treat.

    Reply

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