📝 About This Recipe
These decadent morsels, often called 'Devils on Horseback,' are the ultimate study in flavor contrast: salty, sweet, creamy, and spicy all in one bite. Originating from Victorian-era cocktail parties and popularized in Spanish tapas bars, our version features lush Medjool dates stuffed with spicy chorizo and tangy goat cheese. Each date is cocooned in smoky streaky bacon and roasted until shatteringly crisp, then finished with a drizzle of spicy honey for a sophisticated appetizer that disappears in seconds.
🥗 Ingredients
The Foundation
- 24 pieces Medjool Dates (large, pitted, and at room temperature)
- 12 slices Smoked Streaky Bacon (thin-cut, halved crosswise to create 24 short strips)
The Savory Stuffing
- 4 ounces Goat Cheese (Chèvre) (softened at room temperature)
- 2 ounces Spanish Chorizo (finely minced or ground)
- 1 tablespoon Fresh Chives (finely minced)
- 1/4 teaspoon Smoked Paprika (Pimentón) (sweet or bittersweet)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 24 pieces Marcona Almonds (roasted and salted for crunch)
Hot Honey Glaze & Garnish
- 2 tablespoons Honey (clover or wildflower)
- 1/8 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Apple Cider Vinegar (to cut the sweetness)
- 1 sprig Fresh Thyme (leaves stripped for garnish)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and place a wire cooling rack on top; this allows heat to circulate and ensures the bacon gets crispy all the way around.
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2
If your dates are not already pitted, use a small paring knife to make a longitudinal slit down one side. Carefully remove the stone while keeping the date intact like a small pocket.
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3
In a small mixing bowl, combine the softened goat cheese, minced chorizo, chives, smoked paprika, and black pepper. Stir vigorously until the mixture is well-incorporated and creamy.
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4
Transfer the cheese mixture into a small piping bag or a zip-top bag with the corner snipped off. This makes the stuffing process much cleaner and faster.
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5
Pipe approximately 1 teaspoon of the cheese filling into the cavity of each date. Don't overfill, or the cheese will erupt during baking.
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6
Press one Marcona almond into the center of the cheese filling in each date, then gently squeeze the date shut to seal.
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7
Take a half-slice of bacon and wrap it tightly around the middle of the date. Ensure the ends of the bacon overlap on the side opposite the slit.
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8
Secure the bacon by piercing a toothpick straight through the center of the date, catching both ends of the bacon to hold them in place.
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9
Arrange the prepared dates on the wire rack, leaving at least an inch of space between each one for even browning.
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10
Bake for 10 minutes. Use tongs to carefully flip each date over to ensure the underside of the bacon renders and crisps.
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11
Bake for another 10-15 minutes, or until the bacon is deep golden brown and the dates look slightly caramelized and glossy.
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12
While the dates bake, whisk together the honey, cayenne, and apple cider vinegar in a microwave-safe bowl. Heat for 15 seconds until runny.
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13
Remove the dates from the oven and immediately brush them with the hot honey glaze while they are still sizzling.
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14
Transfer to a serving platter. Sprinkle with fresh thyme leaves and a tiny pinch of flaky sea salt for a professional finish.
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15
Allow them to rest for 5 minutes before serving; the sugar in the dates and honey will be extremely hot!
💡 Chef's Tips
Always use Medjool dates rather than Deglet Noor; Medjools are larger, softer, and have a rich caramel flavor that stands up to the bacon. Avoid thick-cut bacon for this recipe as it takes too long to render and will result in a chewy, fatty texture rather than a crisp bite. If you are short on time, you can skip the chorizo and just use a honey-whipped goat cheese or even a piece of sharp white cheddar. To prevent the toothpicks from charring in the oven, soak them in water for 15 minutes before assembling the dates. Make-ahead tip: You can assemble the dates up to 24 hours in advance and keep them refrigerated until you are ready to bake.
🍽️ Serving Suggestions
Pair with a crisp, dry Spanish Cava or a chilled Prosecco to cut through the richness of the bacon and cheese. Serve alongside a bowl of citrus-marinated olives and Manchego cheese for a complete tapas experience. These go beautifully with a smoky Mezcal cocktail or a spicy Margarita. Offer a side of Greek yogurt mixed with lemon zest as a cooling dipping sauce if you find the dates too intense. Arrange on a wooden board with fresh figs and grapes for a stunning visual presentation.