Wo-devils On Horseback Recipe

Prepare dates

Using a small knife, slice each pitted date lengthwise to create a pocket (if your dates are already pitted, gently open them without separating halves).

Fill with almond and cheese

Insert one roasted almond into each date pocket. Add approximately 1/2 teaspoon of goat cheese into the date on top of the almond, pressing gently so the cheese stays inside. Repeat until all 24 dates are filled.

If using whole almonds and some are too large, break them in half so they fit comfortably inside the dates.

Cut each prosciutto slice in half crosswise to create 24 strips. If using bacon instead, par-cook bacon in a skillet for 4–5 minutes to render some fat but do not fully crisp (this helps bacon wrap without shrinking too aggressively); drain on paper towel and pat dry.

Wrap one prosciutto or par-cooked bacon strip around each filled date, covering most of the seam. Secure the wrap with a toothpick inserted through the top and out the bottom. Place wrapped dates on a plate seam-side down.

Combine balsamic vinegar and brown sugar in a small saucepan over medium heat. Stir until sugar dissolves, then simmer gently for 6–8 minutes until mixture thickens to a syrupy consistency and reduces by roughly half. Remove from heat and stir in honey, fresh thyme leaves, and freshly ground black pepper. Let cool slightly; glaze will thicken more as it cools.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Arrange wrapped dates seam-side down, spacing them about 1 inch apart.

Brush each wrapped date lightly with a little of the balsamic glaze (reserve most of the glaze for finishing). Sprinkle flaky sea salt very lightly over the dates to taste.

Bake for 10–12 minutes, until prosciutto edges are crisped (bacon may take 12–14 minutes) and goat cheese is warm. Watch closely so the prosciutto does not burn; rotate the pan halfway through if needed.

Remove the baking sheet from the oven and transfer dates to a serving platter. Drizzle reserved balsamic glaze over the warm devils on horseback and finish with an extra sprinkle of fresh thyme leaves and an extra pinch of flaky sea salt if desired.

Serve warm or at room temperature. Each guest can pick them up by the toothpick. These are best consumed the same day; if making ahead, prepare through wrapping and refrigerate, then glaze and bake shortly before serving.