These devilish appetizers are highly addictive, I warn you. My version, stuffs dates with a roasted garlic clove. The date is wrapped in bacon, and then rolled in brown sugar. When baked, the bacon becomes caramelized. Good luck eating just one! They are a blend of savory, salty and sweet and a perfect holiday appetizer.
Craig and I recently took a trip to visit Rocky Mountain National Park. It was a welcome relief to enjoy the Great Outdoors, and to dine outside amidst the backdrop of Aspen trees and mountain ridges– and to get outside of our house from the COVID Shelter in Place. Bliss.
I rely on either Trip Advisor or Yelp to help me find places to eat. We found a restaurant that had rave reviews– and most of the reviews said to not miss out on their “Devils On Horseback“. Dates. Roasted Garlic. Bacon. Brown Sugar. Count me in! They were incredibly good and I vowed that I would replicate them when I got home– and that’s exactly what I did!
The first thing you need to do is to roast a head of garlic. If you’ve never had roasted garlic, you are in for a special treat. The heat softens the “bite” of the garlic and it becomes sweet and nutty. Cut off the top to expose the cloves, drizzled with olive oil and wrap in foil. (You can use a muffin pan to keep it from rolling around). Bake at 400F for about 30-40 minutes and allow to cool enough so you don’t burn your hands. I used a paring knife to cut through the skin of the garlic clove and gently squeeze it out. Done!
I’ve got pitted Medjool Dates ready to be filled.
For the best results, buy thick-cut bacon (we buy ours at Costco). Let’s assemble these little devils.
It’s pretty simple: stuff a clove of garlic into the date, wrap a half-slice of bacon around it and use a toothpick to hold it all together.
You can definitely prepare these ahead of time and refrigerate them until you are ready to surprise your guests with an amazing appetizer.
Preheat the oven to 400F. I set a sheet of parchment paper (you could use foil, too) on a baking sheet and baked them for about 20 minutes. You want the bacon to look a rich, golden brown. Be careful! They are HOT!
TASTING NOTES: Mmmmm. The dates just melt into the candied bacon. The garlic is subtle and perfection. It was hard not to eat the whole plate! With the holidays coming up, I know what I’ll be serving my guests.
NOTE: Devils on Horseback can be made is many different ways. Some people stuff the dates with an almond. Some stuff with cheese. That’s all good and well. However, there is something quite spectacular with the roasted garlic. I’m so glad I nailed the appetizer we had in Colorado. Now, you can too!
Devils on Horseback
Equipment
- Baking Sheet
- Parchment Paper (or foil)
- Toothpicks
Ingredients
- Brown Sugar Enough to coat the bacon
- 12 Dates Pitted (we used Mejool)
- olive oil
- 1 head of garlic roasted and cooled enough to handle without burning
- 6 slices thick-cut bacon
Instructions
To roast the garlic:
- Preheat the oven to 400F
- Using a sharp knife, cut off about 1/4" of the garlic head. Set the garlic atop foil and drizzle 1-2 teaspoons of olive oil. Smear the oil over the exposed garlic cloves.
- Bake for about 30-40 minutes; allow to cool enough to be able to safely remove each roasted garlic clove. I use a paring knife to remove the skin, and gently pull out with my fingers (you can also use a small fork). Set aside.
Assembly:
- Stuff each date with a garlic clove and then wrap with a slice of bacon. Secure with a toothpick.
- Roll the bacon in brown sugar, to evenly coat.
- Keep wrapped and chilled until ready to bake.
Bake:
- Bake at 400F for about 20 minutes, turning halfway through. You want the bacon to be a dark brown color.
- If you choose to set these on a paper towel, remove them quickly. As the candied bacon hardens, it could stick to the paper!
- Enjoy!
Looks GREAT, Debby! This will definitely be on my holiday menu this year! Thanks!!
That’s awesome! I hope you like them. Please let me know!
I have been searching for this recipe for years now!!! My husband and I had a trip to Estes Park a few years ago and had this amazing appetizer. I’m so excited to attempt these now – thank you so much!!! Do you happen to remember the dip they came with – it was like a creamy and sweet horseradish type dip. Any clue on how to replicate that? It was almost perfection just on it’s own but set the dates over the top! Thanks!
Gosh, I don’t recall a dip. If it had horseradish, my husband would’ve banned it from the table. I like it, but he detests it!
My husband and I both loved the Devils on Horseback appetizer at the Rock Inn Mountain Tavern. This description of the sauce is from their menu!
Bacon wrapped dates stuffed with roasted garlic, with a side of aioli dipping sauce
Thank you! I just made some garlic confit. I think I can make an aioli to go with this.
We are I. Estes Park today and had these delicious appetizers! I googled a recipe and saw your post. The sauce we had (according to the menu) was aioli. (Mayo, lemon juice and garlic) be