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“Devils on Horseback”

Berkeley, California. October 15, 2009

For Blog

These are some very fine treats. The kind of thing that leaves a lasting impression. The kind of thing that becomes seared into your mind the moment your teeth chomp down on that first bite and the sweet, salt, and tang begin to crawl along your taste buds. That is why they are called Devils on Horseback I suppose… they gallop along your tongue, too good to be good.

I have made them twice. Once at an Oscar party, and once at a movie-viewing party. Non-meat eaters ate them. Yes, I have friends who are vegetarians, except for bacon. This is how you please these people… and everyone else you know… this is how you make vegetarians convert.

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“Devils on Horseback”

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

  • Prunes, already pitted
  • Blue cheese, stilton or the likes (must be stinky)
  • Bacon

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Pull off chunks of blue cheese with your fingers and stuff them into the prune holes. Do this as many times as you like.
  3. Take a pair of scissors and snip the strips of bacon into lengths just long enough to wrap completely around the prune.
  4. Where the bacon edges meet, spear with a toothpick. Wrap little bits of tin foil around your toothpicks so you don't burn your guests' fingers with burning toothpick.
  5. When you have as many of these as you please, place them in the oven and bake for approximately 15 minutes, until the bacon makes an oozing sound and is crispy. Serve immediately. Watch vegetarians convert.
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http://georgiapellegrini.com/2009/10/15/recipes/devils-on-horseback/

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Comments

  1. TK says:
    October 15, 2009 at 4:31 pm

    These are one of the most delicious things in the modern world.

    Reply
  2. Jane says:
    October 15, 2009 at 9:49 pm

    These are making my mouth water just looking at them!

    Reply
  3. Tom says:
    October 15, 2009 at 9:50 pm

    I like the name of this recipe.

    Reply
  4. Emma says:
    October 15, 2009 at 9:51 pm

    I have so many dried figs, I bet I could use them this way. We need you on the Food Network!!!

    Reply