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Devils on Horseback
This recipe comes from Miranda Ballard’s beautiful cookbook Charcuterie: How to Enjoy, Serve, and Cook with Cured Meats. Miranda subbed prosciutto for the bacon in Devils on Horseback (other versions call for the dates to be stuffed with blue cheese, goat cheese, Manchego…), which creates a thinner, crispier bite.
6 slices prosciutto
12 whole roasted almonds
12 whole, pitted dates
Preheat the broiler. Line a rimmed baking sheet with foil, and place a metal rack over it. Spray a little nonstick spray over the rack.
Cut each slice of prosciutto lengthways down the middle to make 12 half-slices. For each bite, put an almond in the middle of a pitted date, wrap a half slice of prosciutto tightly around the fruit, and lay it on the prepared baking sheet. Repeat to make 12 bites.
Broil for 3 to 5 minutes, until the prosciutto starts to brown and crisp. Serve immediately.
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