Spanish Devils

In this riff on the classic "devils on horseback" (almond-stuffed prunes wrapped in bacon and broiled), Grace Parisi takes sweet, sticky dried dates and fills them with chorizo and Fontina, then bakes them until they're warm and gooey.


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  • Total Time:
  • Servings: 48 pieces
KEY: Fall, Winter, Fast - Column, Cocktail Party, Holiday Open House, New Year's Eve, Spanish, Appetizers/starters, Fast, Make Ahead

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  • 24 Medjool dates
  • 2 ounces dry chorizo, skinned and finely chopped (1/3 cup)
  • 3 ounces Italian Fontina cheese, shredded ( 1/2 cup)

How to make this recipe

  1. Preheat the oven to 350°. Make a small slash in each date and remove the pits, keeping the dates intact. Fill each date with chorizo and Fontina, pinch them closed and set them on a baking sheet. Bake for about 12 minutes, until the cheese is melted. Cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm.

Make Ahead

The stuffed dates can be refrigerated overnight. Bake them before serving.

Suggested Pairing

Medium-bodied, earthy, cherry-inflected Rioja.

Contributed By Published December 2007

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