Devils on Horseback are a classic appetizer that blends sweet, savory, and salty flavors into a bite-sized indulgence. The name, originating in 19th-century Britain, playfully contrasts with its counterpart, Angels on Horseback (oysters wrapped in bacon). While the original likely featured prunes stuffed into bacon, the modern version—dates filled with blue cheese and wrapped in bacon—became popular in the 1970s and remains a beloved party snack today.
This seemingly decadent treat is surprisingly easy to make, requiring just three core ingredients. The key to success lies in managing the texture and cooking time of each component: ensuring dates remain plump, cheese melts evenly, and bacon crisps without scorching.
Ingredient Control for Optimal Flavor
The quality of your ingredients makes a difference. Medjool dates are ideal due to their soft yet sturdy texture and rich sweetness, which balances the tang of blue cheese. Soaking them briefly in warm water softens the skin, making them easier to fill without tearing.
Parcooking Bacon for Perfect Texture
Raw bacon tends to overcook the dates before fully rendering its fat, resulting in shriveled fruit. The solution? Parcook the bacon for 8–10 minutes before wrapping. This pre-shrinking firms up the strips, allowing them to crisp at the same rate as the cheese melts during the final bake. Ensure the strips remain pliable enough for snug wrapping, securing them with a wooden pick.
Make-Ahead Convenience
Devils on Horseback can be assembled (stuffed, wrapped, and secured) and refrigerated for up to three days. This makes them perfect for entertaining; just bake them when you’re ready to serve, allowing the bacon to crisp and the cheese to melt into fudgy, caramel-soft perfection.
“These little bites deliver disproportionate joy… the exact kind of appetizer you want during the holidays.”
Devils on Horseback are a playful, deeply flavorful appetizer that’s guaranteed to disappear quickly at any gathering. Their balance of textures and tastes makes them memorable, proving that sometimes, the simplest recipes are the most satisfying.
