Wednesday, December 5, 2012

Recipe: Date & Bacon Rumaki

Here’s a recipe for a yummy little appetizer that you can serve at your next holiday gathering. They are a delicious twist on “angels on horseback”, an old party classic consisting of oysters wrapped in bacon.

Prunes or dates wrapped around bacon are often called “devils on horseback”.
I’ve amped up the traditional recipe by using luscious medjool dates and goat cheese. Of course I had to tweak the name too – date & bacon rumaki just sounds more appetizing (classic rumaki are water chestnuts and liver wrapped in bacon and marinated in soya sauce, ginger and brown sugar).

You can’t go wrong with the combination of sweet dates, creamy goat cheese and salty bacon. That being said, feel free to experiment with other types of cheese (blue cheese works well, as does cream cheese) other types of dried fruit (such as figs or prunes) and even bacon (prosciutto and pancetta are equally delicious). You can also swap out the almonds for a pecan or walnut.  

Serve these warm with drinks or on top of vinaigrette- dressed salad greens for lunch or a light supper.

Date and Bacon Rumaki

Makes 24 hors d’oeuvres


  • 24 (twenty four) large medjool dates, pitted
  • 12 (twelve) slices bacon, cut in half crosswise (you should have 24 pieces)
  • 1/3 – 1/2 (one third – one half) cup creamy goat cheese (we use Woolwich Dairy brand at the shop)
  • 24 (twenty four) whole, blanched almonds (optional)


  1. Preheat oven to 400 degrees.
  2. Halve dates lengthwise being careful not to cut all the way through. Remove pit.  Place a small amount of goat cheese in the center of each date. Tuck in an almond and close. Wrap a piece of bacon around each date. Secure bacon with a toothpick (preferably, toothpicks that have been pre-soaked in water so that they don’t burn in the oven).
  3. Place dates on a parchment-lined baking sheet. Bake until bacon is cooked through and slightly crispy, about 20 to 25 minutes.

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