A retro recipe with a modern twist. Medjool dates are filled with tangy blue cheese, wrapped in bacon, and baked until crisp with a maple‑Sriracha glaze. These Devils on Horseback make a perfect sweet‑and‑savory hors d’oeuvre for holidays, game day, or any gathering.
What are Devils on Horseback?
Devils on Horseback are a classic hors d’oeuvre of bacon‑wrapped, stuffed dried fruit — traditionally prunes or dates. The bite‑sized appetizer traces back to 19th‑century Britain and is a savory counterpart to Angels on Horseback (bacon‑wrapped oysters).
The dish enjoyed renewed popularity in the United States in the 1970s, and in recent years restaurants and pubs have revived many variations. Some recipes use prunes soaked in tea or Armagnac, others use dates. Fillings range from cheese to nuts and chutneys; the consistent elements are a sweet dried fruit, a savory stuffing, and crisp bacon.
In this version I use Medjool dates stuffed with blue cheese and glaze the bacon with pure maple syrup and a touch of Sriracha for caramelization and a gentle heat at the finish.
What You’ll Need to Make Blue Cheese Stuffed Dates
This recipe uses just five main ingredients. I prefer Medjool dates because they are plump, moist, and sweet, which means they don’t require soaking and hold up well in the oven compared with firmer varieties like Deglet Noor.
You can use most crumbling blue cheeses for the filling. Avoid very creamy or fudgy blues that are prone to running when heated — choose a crumbly wedge that melts a little but keeps its texture.
Applewood‑smoked bacon adds a pleasant smoky note, but any smoked bacon will work. Regular‑cut bacon crisps more reliably than thick‑cut. For the glaze, use pure maple syrup and your preferred Sriracha; two teaspoons provides a subtle warmth, but you can adjust to taste.
How to Make Devils on Horseback
These Maple‑Sriracha Devils on Horseback are quick to assemble: pit the dates, stuff with blue cheese, wrap in bacon, brush with glaze, and bake until the bacon is crisp and caramelized.
Prep and Equipment
Soak plain wooden toothpicks in water for 20–30 minutes to reduce burning in the oven. Line a baking sheet with foil and set an oven‑safe wire rack on top so the dates sit above the rendered fat — this helps the bacon crisp evenly.
Pitting and Stuffing the Dates
Use a sharp paring knife to make a lengthwise slit in each date, opening it without cutting through. Remove and discard the pit, then fill the cavity with about 1/2 to 1 teaspoon of crumbled blue cheese, depending on date size. Avoid overfilling — the dates should be filled but not bursting, or cheese may run out during baking.
Wrapping and Baking the Dates
Close each stuffed date and press the cut edges together. Cut bacon slices in half and wrap each date with a half slice, overlapping the ends. Secure with a soaked toothpick inserted through the overlapped bacon.
Make the glaze by stirring together maple syrup and Sriracha. Brush a light coating over each wrapped date, bake at 400°F for about 15 minutes, then brush with a second coating and return to the oven for 5–10 minutes until the bacon is crisp and caramelized. Baking time varies with bacon thickness; serve hot or warm.
Recipe FAQs
Q. Can I make Devils on Horseback ahead?
A. Yes — you can prep them ahead by pitting, stuffing, and wrapping the dates, then refrigerate covered for a few hours. Allow them to sit at room temperature 10–15 minutes before glazing and baking. I don’t recommend fully baking them in advance and reheating; bacon rarely regains the same crispness and the cheese can separate when reheated.
Q. Can I adjust the heat level in the glaze?
A. Absolutely. Two teaspoons of Sriracha yields a gentle warmth that complements the sweet maple and tangy blue cheese. Increase or decrease the Sriracha to suit your guests — remember the glaze tastes spicier before it’s baked and crisped.
More Easy Appetizers and Hors d’Oeuvres
- Spinach and Artichoke Dip
- Bourbon Bacon Wrapped Shrimp
- Savory Palmiers with Bacon, Gruyère, and Caramelized Onions
- Coconut Shrimp (3 ways – Baked, Fried, Air‑Fried)
- Black Olive Tapenade
Maple Sriracha Devils on Horseback
Ingredients
- 18 Medjool dates
- ½ cup crumbled blue cheese
- 9 slices bacon (I use Applewood Smoked)
- 3 tablespoons pure maple syrup
- 2 teaspoons Sriracha sauce (more or less, to taste)
Instructions
- Soak 18 plain wooden toothpicks in water for 20–30 minutes.
- Preheat oven to 400°F with the rack in the middle position. Line a baking sheet with foil and place an oven‑safe wire rack on the pan.
- Using a paring knife, cut a lengthwise slit into each date (don’t slice all the way through). Remove and discard pits. Fill each date with ½ to 1 teaspoon crumbled blue cheese, pressing to stuff. Close dates and press edges to seal.
- Cut each slice of bacon in half. Wrap dates in bacon, overlapping edges and securing with a soaked toothpick. Transfer to the wire rack.
- Stir together maple syrup and Sriracha and lightly brush each wrapped date with glaze. Bake 15 minutes. Remove and brush with a second coating of glaze. Continue baking 5–10 minutes, until bacon is crisp. Serve hot or warm.
Notes
Nutrition Estimate
Calories: 134 kcal |
Carbohydrates: 20 g |
Protein: 2 g |
Fat: 5 g
Nutrition information is automatically calculated and should be used as an approximation.
Please note these recipes use US Customary measurements and have not been tested for high altitude cooking or baking.
This recipe post originally appeared on Striped Spatula on February 4, 2016, and was updated in 2020 with new photos and additional information.