- TOTAL TIME: 30 MIN
- SERVINGS: 48 pieces
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.
- 24 Medjool dates
- 2 ounces dry chorizo, skinned and finely chopped (1/3 cup)
- 3 ounces Italian Fontina cheese, shredded ( 1/2 cup)
- 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.
Medium-bodied, earthy, cherry-inflected Rioja.
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Congratulations to Mei Lin, winner of Top Chef Season 12.