Devils on Horseback (Bacon Wrapped Dates with Goat Cheese)

Devils on Horseback are traditional British hot appetizers featuring bacon wrapped dates (or prunes) usually stuffed with cheese or nuts. They are extremely easy to make, only require 3 ingredients, are perfect for parties, and are a traditional component to a British Christmas feast. Best of all, you can even assemble them in advance and bake them right before guests arrive!

(This recipe was originally published in August 2016, but was updated with new photos and content in 2022).

Imagine this: Crispy, salty bacon wrapped around warm, sticky, sweet dates. Kick that up a notch by adding a filling of tangy, creamy goat cheese. It's the perfect trifecta.

Devils on Horseback date back at least to the early 1800's. The origin of its name is unclear but could refer to the fact that they are typically served hot! These easy appetizers require minimal ingredients and effort, making them perfect for any occasion.

Although some recipes also feature a glaze or sauce, I don't think that's necessary at all. This recipe needs no additional embellishments to make it truly fabulous. Just use good quality ingredients and stick with the basics. You won't be disappointed.

Ingredient notes

• Dates: I prefer Medjool dates over regular dates for these devils on horseback (and really all my date needs). Medjool dates are larger, softer, and sweeter. Regular dates are smaller, more firm, and less sweet. Thusly, Medjool dates are easier to open and fill with cheese, and result in a melt-in-your-mouth, sticky and sweet result when making this recipe. They are usually a bit pricier, but 100% worth it in my opinion.
• Bacon: Use regular thickness (not thick-cut) bacon for this recipe. I recommend getting a good quality uncured, nitrate-free, minimally processed bacon. Yes, it's a bit pricier but it's better. I use Never Any! brand from Aldi in these photos. In fact, I purchased all 3 ingredients from Aldi.
• Cheese: My favorite cheese for bacon wrapped dates is soft goat cheese. You could also use ricotta cheese, blue cheese (such as Stilton), small slivers of Manchego, or any other cheese you love.

How to make it

Preheat oven to 400°F. Line a 13-by-9-inch (or slightly larger) baking pan with foil (for easy cleanup) and place a small rack into the pan.

Using a paring knife, cut open the dates along one side and remove the pits (PHOTO 1). Fill each date with about 1 teaspoon of goat cheese and close it back up (PHOTO 2).

Wrap with a piece of bacon, using a toothpick to skewer and secure the bacon around the date. Arrange the bacon wrapped dates on top of the rack within the baking pan. This will allow the bacon drippings to settle beneath, and allow the bacon to crisp up without being too greasy.

Bake for 30 minutes or until browned and crisp. Remove from the oven and rest for a few minutes before serving (the bacon will continue to crisp as it cools).

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

Expert tips

You may slice the bacon crosswise into thirds (about 10 slices) or into halves (about 15 slices). Cutting into thirds will generally be large enough to wrap around each date, but if they are especially large dates (or you just want extra bacon per piece) use more bacon and cut in half.

I generally prefer baking these bacon wrapped dates in a foil-lined baking pan with higher sides (rather than a flat sheet pan) to keep the bacon grease from splattering in my oven. I've made these Devils on Horseback baked directly in the pan, and also set on a wire rack in the pan. Baking it on a rack allows the bacon drippings to fall beneath, making for a less greasy final product.

I find that this amount of bacon wrapped dates fit perfectly in a 13-by-9 inch pan, but if you have a larger pan with a rack that fits, feel free to space them out a bit more. Keep in mind that they will shrink a bit as they cook.

Make ahead: Assemble Devils on Horseback up to 12 hours in advance, wrap tightly with foil or plastic wrap, and refrigerate until ready to cook. You may need to cook them for a few extra minutes if baking from a cold state. You may also fully cook them about an hour in advance and then reheat them in the same pan right before guests arrive. They will be just as crispy and gooey as when they first emerge from the oven.

Other recipes you may like

• Cranberry Goat Cheese Log
• Stuffed Piquillo Pepper Bruschetta
• Brussels Sprouts and Bacon Dumplings
• Baked Jamaican Jerk Chicken Wings
• Spinach and Artichoke Puff Pastry Swirls
• Brown Sugar Banana Date Bread

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