📝 About This Recipe
A sophisticated twist on the classic 'Devils on Horseback,' these grilled dates are a masterclass in balancing sweet, salty, and smoky flavors. Each plump Medjool date is stuffed with a zesty herb-infused goat cheese and a toasted walnut for a surprising crunch, then wrapped in premium smoked bacon that crisps to perfection over an open flame. This dish is the ultimate crowd-pleaser, serving as a decadent appetizer or a unique grilled dessert that lingers on the palate.
🥗 Ingredients
The Foundation
- 24 large Medjool Dates (pitted, kept whole)
- 12 slices Smoked Bacon (cut in half crosswise to make 24 strips)
- 24 pieces Walnut Halves (lightly toasted)
The Creamy Filling
- 4 ounces Goat Cheese (softened at room temperature)
- 1 tablespoon Fresh Thyme (leaves stripped and finely chopped)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1/2 teaspoon Black Pepper (freshly cracked)
Glaze and Garnish
- 2 tablespoons Maple Syrup (Grade A dark preferred)
- 1/4 teaspoon Smoked Paprika (for a hint of earthiness)
- 1 tablespoon Balsamic Glaze (for drizzling)
- 1 pinch Maldon Sea Salt (flaky salt for finishing)
- 24 pieces Wooden Toothpicks (soaked in water for 30 minutes)
👨🍳 Instructions
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1
Begin by soaking your wooden toothpicks in a bowl of water for at least 30 minutes to prevent them from burning on the grill.
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2
Preheat your grill to medium-high heat (approximately 375°F/190°C). If using charcoal, create a two-zone fire for better temperature control.
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3
In a small mixing bowl, combine the softened goat cheese, chopped thyme, lemon zest, and black pepper. Stir vigorously until the mixture is smooth and well-incorporated.
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4
Using a sharp paring knife, make a longitudinal slit in each Medjool date. Carefully remove the pit while keeping the date mostly intact to form a pocket.
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5
Spoon about half a teaspoon of the goat cheese mixture into the cavity of each date, followed by one toasted walnut piece.
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6
Press the edges of the date back together to seal the filling inside as much as possible.
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7
Take a half-slice of bacon and wrap it snugly around the center of the date, ensuring the ends overlap on the side opposite the slit.
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8
Secure the bacon by piercing through the center with a soaked toothpick, ensuring it goes all the way through the date and walnut.
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9
In a small ramekin, whisk together the maple syrup and smoked paprika to create your basting glaze.
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10
Clean and lightly oil the grill grates. Place the dates on the grill, seam-side down first to help seal the bacon.
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11
Grill the dates for 3-4 minutes per side, turning them every few minutes with tongs to ensure the bacon becomes crispy and golden brown all over.
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12
During the last 2 minutes of cooking, lightly brush the maple syrup mixture over the bacon-wrapped dates to caramelize the exterior.
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13
Remove the dates from the grill once the bacon is fully cooked and crisp. Let them rest on a plate for 3-5 minutes, as the sugar in the dates will be very hot.
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14
Transfer to a serving platter, drizzle with balsamic glaze, and finish with a light sprinkle of flaky Maldon sea salt.
💡 Chef's Tips
Use Medjool dates specifically because their large size and caramel-like texture hold up best to grilling. Avoid using thick-cut bacon as it takes too long to render and may leave the date mushy; standard thin-cut bacon is ideal for a quick crisp. Always soak your toothpicks to prevent them from snapping or catching fire over the grates. If the goat cheese is too firm, add a teaspoon of heavy cream or honey to help it reach a pipeable consistency. Watch for flare-ups from the bacon fat; if the flames get too high, move the dates to the cooler side of the grill.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Prosecco or a dry Spanish Cava to cut through the richness. Serve alongside a bowl of Marcona almonds and olives for a complete Mediterranean tapas spread. Drizzle with a bit of hot honey if you prefer an extra spicy-sweet kick. Place on a bed of fresh baby arugula dressed in lemon juice to provide a peppery contrast to the sweet dates. Accompany with a smoky Bourbon-based cocktail to complement the charred bacon notes.