Devilishly Good: Pumpkin & Goat Cheese Stuffed Dates
One of my all-time, go-to apps is blue cheese stuffed dates wrapped in prosciutto, or as date eaters in the know call them, Devils on Horseback. They’re really simple to prepare and cook in a matter of minutes, plus their sticky-sweet-chewy-saltiness makes them sooo addictive.
I recently attended a fall potluck party and decided to autumn-ize my favorite devils by subbing the normal blue cheese filling with pumpkin goat cheese. They were just as delicious as the original version, with a festive seasonal twist. Your friends will rave about them, and only you will have to know the spooooky secret of these fall treats: they’re stupid easy to make.
Pumpkin Devils on Horseback
20 dates, pitted
1 small (about 4oz) goat cheese log
1/8 cup pumpkin puree
8 (thin!) slices of good prosciutto
1/2 tsp pumpkin pie spice
black pepper & sea salt
Preheat the oven to 400°.
Let the goat cheese sit out for awhile so it’s nice and softened, then combine with the pumpkin puree. Add pumpkin pie spice and a couple pinches of S&P.
Stuff the dates with your filling – you want them to be nice and full but not overflowing, because obv the cheese is going to get melty in the oven and you don’t want a huge mess on your hands. I probably used about 1-2 teaspoons in each date?
Wrap each stuffed date in prosciutto. Just tear off a 1″ ribbon from the slice and stick it around the fruit. It doesn’t have to be perfect at all.
Place all your stuffed & wrapped dates on a baking sheet lined with foil. Bake in the oven for just about 5-10 minutes. Once the prosciutto has kind of “melted” into the date and you can see the bottom of the dates slightly caramelizing, you’re good to go. Make sure to let these devils cool for about 10 minutes before serving – they get hotter than hell in that oven!