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- Course: Hors D'oeuvre
- Total Time: Under 30 Minutes
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 11 Times
Can be made ahead of time.
Devils on Horseback
Devils on HorsebackCookbook
Everyone enjoys these popular cocktail party treats.
Yield
: makes 16 appetizers
Prep Time
: 15 mins
Cooking Time
: 12 mins
Ingredients
- 3 tbsp mango chutney
- 1 tsp dry mustard
- pinch of cayenne pepper, plus more for garnish
- salt and freshly ground pepper
- 16 pitted dried plums (prunes)
- 8 bacon strips, each cut in half crosswise
- 4 slices of firm white sandwich bread
- butter for spreading
Special Equipment:
- Wooden toothpicks
Directions
Prepare ahead
Place the wrapped dried plums on a baking sheet, and refrigerate for up to 4 hours before baking.
1. Preheat the oven to 425°F (220°C). Mix the chutney, mustard, and cayenne, seasoning to taste with salt and pepper.
2. Make a small slit in each dried plum and stuff with a little of the chutney mixture. Wrap each with a bacon strip and secure with a toothpick. Place the wrapped dried plums on an oiled baking sheet.
3. Bake for 10–12 minutes, turning them after 5 minutes, until the bacon is crisp.
4. Meanwhile, toast the bread. Remove the crusts, and using a 2in (5cm) cookie cutter, cut out 12 rounds. Butter the toast rounds and top each one with a bacon-wrapped plum. Sprinkle each with a little cayenne pepper and serve warm.
Variation
Angels on Horseback
Replace the prunes with 16 shucked oysters, and leave out the chutney. Lightly season the oysters with black pepper, then wrap a strip of bacon around each, securing it with a toothpick. Place on a baking sheet, and bake for 5–7 minutes, taking care not to overcook the oysters. Add a squeeze of fresh lemon juice, and serve hot.
© 2008 Dorling Kindersley
