RECIPE

Spanish Devils

• Recipe by Grace Parisi

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.

• Fast
• Make-Ahead

Ingredients

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

Directions

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.