📝 About This Recipe
This classic Spanish tapas-inspired appetizer, often called 'Devils on Horseback,' offers a sophisticated explosion of flavors in a single bite. The natural, honey-like sweetness of Medjool dates creates a stunning contrast against the smoky, salty crunch of premium thick-cut bacon. Stuffed with a toasted almond and a hint of creamy goat cheese, these gluten-free morsels are glazed with a touch of maple and cayenne for a finish that is truly addictive.
🥗 Ingredients
The Core Components
- 24 pieces Medjool dates (large, pitted)
- 12 slices Bacon (center-cut, halved crosswise to make 24 short strips)
- 24 pieces Whole roasted almonds (unsalted or lightly salted)
- 4 ounces Goat cheese (softened at room temperature)
The Spicy Maple Glaze
- 2 tablespoons Pure maple syrup (Grade A dark preferred)
- 1/8 teaspoon Cayenne pepper (adjust for heat preference)
- 1/4 teaspoon Smoked paprika (adds a deep earthy note)
- 1/4 teaspoon Black pepper (freshly cracked)
Garnish and Assembly
- 1 sprig Fresh rosemary (finely minced for garnish)
- 1 pinch Flaky sea salt (such as Maldon)
- 24 pieces Toothpicks (soaked in water for 10 minutes to prevent burning)
👨🍳 Instructions
-
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 of the foil. This allows heat to circulate around the dates for maximum bacon crispiness.
-
2
If your dates are not already pitted, use a small paring knife to make a lengthwise slit in each date. Gently pry it open and remove the pit, being careful not to cut all the way through.
-
3
In a small bowl, use a spoon to whip the softened goat cheese until it is smooth and manageable.
-
4
Using a small espresso spoon or a piping bag, fill the cavity of each date with about 1/2 teaspoon of goat cheese.
-
5
Press one whole roasted almond into the center of the goat cheese inside each date, then gently squeeze the date closed to seal the filling.
-
6
Slice your 12 bacon strips in half crosswise. Take one half-strip of bacon and wrap it snugly around the middle of a stuffed date.
-
7
Secure the bacon by piercing a soaked toothpick through the point where the bacon ends overlap, going straight through the center of the date.
-
8
In a small ramekin, whisk together the maple syrup, cayenne pepper, smoked paprika, and black pepper to create the glaze.
-
9
Place the wrapped dates on the wire rack, ensuring they are not touching each other.
-
10
Using a pastry brush, lightly coat the top of each bacon-wrapped date with about half of the maple glaze.
-
11
Bake in the center of the oven for 10-12 minutes. The bacon should begin to render and turn golden.
-
12
Carefully remove the tray from the oven. Use tongs to flip each date over, then brush the remaining glaze onto the other side.
-
13
Return to the oven for another 8-10 minutes, or until the bacon is deeply browned and crispy to your liking.
-
14
Remove from the oven and let the dates rest on the rack for 5 minutes. This allows the sugar in the glaze to set and the cheese to firm up slightly.
-
15
Transfer to a serving platter, sprinkle with minced fresh rosemary and a pinch of flaky sea salt, and serve warm.
💡 Chef's Tips
Choose Medjool dates over Deglet Noor varieties because they are larger, softer, and more caramel-like in flavor. Always use a wire rack over your baking sheet; if the dates sit in the bacon fat, the bottom will become soggy rather than crispy. Soak your toothpicks in water for at least 10 minutes before assembly to prevent them from charring or catching fire in the hot oven. Avoid thick-cut 'steak' bacon for this recipe; standard thickness wraps more easily and crisps up at the same rate the date warms through. For a dairy-free version, omit the goat cheese and use a piece of walnut or a drizzle of balsamic glaze inside the date.
🍽️ Serving Suggestions
Pair with a crisp, dry Spanish Cava or a sparkling Prosecco to cut through the richness of the bacon fat. Serve alongside a bowl of Marcona almonds and mixed olives for a complete tapas spread. These are excellent when accompanied by a glass of chilled Sherry or a bold, peppery Zinfandel. Drizzle with a tiny bit of extra hot honey right before serving if your guests enjoy an extra kick of heat. Arrange on a wooden board with fresh figs and Manchego cheese wedges for a stunning visual presentation.