Also known as stuffed dates, these are a great addition to your tapas board or as a quick and simple appetizer with cocktails before a meal. They’re salty, sweet, and incredibly addictive… impossible to eat just one! This recipe makes a dozen but it’s foolproof: scale it to make as many as you’d like.
If blue cheese typically isn’t your jam, a creamy gorgonzola is a good choice that is a little milder. If you love blue cheese as much as I do, St. Agur is fantastic, probably one of my favorite blue cheeses to both use in recipes as well as just eat by itself with some crackers, since it’s so damn delicious. It’s also made with vegetarian-based rennet.
Also known as stuffed dates, these are a salty-sweet bite that are perfect as a quick appetizer or as part of a tapas board.
- 12 dates, pitted
- 8 oz wedge of blue cheese
- 6 strips bacon
- Coarse pepper
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Preheat oven to 400 degrees Farenheit. While your oven is pre-heating, ensure that all of your dates are pitted. If they're not, remove the pits by making a small slice in the date, but don't cut it entirely in half! There should be a pocket in the date where you can add the cheese.
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Using a teaspoon or your fingers, smear some of the blue cheese inside the date, and add a sprinkle of black pepper.
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Cut a slice of bacon in half and wrap that half around the date, securing with a toothpick. Continue until all dates are assembled, then bake for approximately 5-10 minutes or until bacon is crisp.
[…] Devils on Horseback—AKA: stuffed dates with blue cheese, which are sweet-salty-creamy bites of deliciousness. To make them vegetarian, you can use veggie bacon or just omit it entirely. […]