Bacon-Wrapped Dates with Manchego and Spicy Honey
These small, and very tasty little appetizers will be the star of your next get together. Sometimes called Devils on Horseback, and stuffed with other cheeses - these are delicious regardless of what goes inside. I was first introduced to these during our Tapas & Paella workshop. While dried fruit does not always ring my bell, let me just tell you that these dates are just perfection! Sweet and plump, they pair perfectly with the salty cheese and bacon and the slight spice from the honey.When I teach these in class I have a whole bit about a wedge of Manchego from Spain during a study abroad trip and airport security. To keep a long story short, you will have to come to a Paella class and hear the whole thing yourself. It really gets the crowd laughing, if I may say so myself.Story or no story, these appetizers are crowd-pleasers, great to make in advance, and a wonderful combination of flavors. Try them at your next party, and see how many ask you for the recipe. Enjoy!— Claire
- 10-15 Dates, pitted preferrably Medjool
- 20-30 slivered almonds
- 2 ounces Manchego cheese, cut into small cubes
- 4 ounces bacon, thinly sliced
- 1/4 cup honey
- 1 tablespoon hot sauce preferrably Frank's Red Hot
- 1 teaspoon red pepper flakes
- kosher salt
- Preheat oven to 425 degrees F. Prepare a baking sheet with a piece of parchment paper
- Cut a small slit in each date so you’re able to stuff them. Do not cut all the way through, just think of it like a clamshell.
- Stuff each date with 1 to 2 slivered almonds and a small piece of Manchego cheese.
- Wrap each date with bacon and trim the bacon as needed. Place the dates on the prepared baking sheet seam side down.
- Bake until the bacon is crisp, about 15 to 18 minutes. In a mixing bowl, combine honey, hot sauce, red pepper flakes and kosher salt. Stir to combine, taste and season with additional hot sauce or honey as needed.
- Remove from the oven, drizzle with the honey, and serve warm or at room temperature.