Food & dining

Bar Bites

Recipe for devils on horseback

12/14/11 Somerville, MA -- The bar at Saloon in Davis Square December 14, 2011. Erik Jacobs for the Boston Globe

Erik Jacobs for the Boston Globe

The bar at Saloon in Davis Square.

Makes 12

These feta-stuffed dates, wrapped in bacon, are a mix of sweet and salty, soft and crisp. At Saloon, they are topped with a mint and parsley oil blend, as well as a balsamic gastrique, a thin sauce that’s heated briefly. Here is the recipe for gastrique (it’s easy) ; garnish the devils with fresh mint.



1/2  cup balsamic vinegar 

1  tablespoon mint jelly 

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1. In a small saucepan over medium-high heat, heat the vinegar and mint jelly.

2. Simmer for 5 minutes or until it reduces by half; set aside.



12  large, moist dates, such as Medjool 

1/2  cup crumbled feta  

6  slices of bacon, cut in half 

1  tablespoon olive oil 

 Few sprigs fresh mint, coarsely chopped (for garnish) 

1. With a paring knife, make a lengthwise slit on one side of each date. Pull out the pits. Stuff each date with about 2 teaspoons of feta and press the open sides of the date back together. It’s OK if some filling falls out.

2. Wrap each date with 1 piece of the bacon and secure with a toothpick.

3. In a skillet over medium-high heat, heat the oil. Brown the dates, turning often, for 3 minutes or until the bacon is crisp. Drain on paper towels.

4. Top the dates with the balsamic gastrique and chopped mint. Catherine Smart. Adapted from Saloon

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