Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Devils on Horseback
Amuse-Bouche from Issue 4 – Fall / Winter 2014 – Cocoon
Simply put, they’re hella good.
Gather Journal
Devils on Horseback
Birthed in the 19th century and adopted by many in the 1960s, the heyday of finger food-laden soirees, the devil on horseback has saddled many interpretations. Its core principle remains the same, though: a date or prune (its antithesis, the angel on horseback, uses an oyster), stuffed most often with cheese and nuts, and wrapped in a bacon cape. Our devilish take uses Medjool dates because their squishy texture and plump figure allow for maximum stuff-age.
makes 24 bites
- ¼ cup roughly chopped tamari almonds
- about 2 oz Stilton, cut into 24 slivers
- 24 large pitted dates (we like Medjools)
- 12 strips of bacon, halved crosswise
- 24 toothpicks
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1
Preheat the oven to 375°F. Press almonds into slivers of cheese and push into each date. Don’t get greedy and overfill.
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2
Wrap dates in bacon and secure with a toothpick.
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3
Bake on a rimmed baking sheet lined with parchment until bacon is crispy, about 20 minutes.
