Spanish Devils

Name: Spanish Devils
Total time: 30 min
Yield: 48 pieces
Ingredients: 24 Medjool dates; 2 ounces dry chorizo, skinned and finely chopped (1/3 cup); 3 ounces Italian Fontina cheese, shredded ( 1/2 cup)

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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. More Fast Hors d'Oeuvres

By Grace Parisi

December 2007

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Recipe Summary

total:

30 mins

Yield:

48 pieces

Ingredients

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

Directions

Step 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.

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Make Ahead

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

Suggested Pairing

Medium-bodied, earthy, cherry-inflected Rioja.

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Spanish Devils

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Spanish Devils

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Spanish Devils

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Spanish Devils