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Angels and Devils on Horseback Recipe

Angels and Devils on Horseback date back to Victorian England.   The name origins are uncertain but the most common assumptions come from the bacon wrapped around the oysters and the prune looking somewhat like legs wrapped around a horse.

Prep Time: 45 minutes | Cook Time: 6-7 minutes | Makes: 24 appetizers



  • 24 toothpicks


  • 12 oysters, shucked
  • Juice of one lemon
  • 1 garlic clove, minced
  • 6 slices of bacon, halved
  • 12 toothpicks


  • 6 dates, seeded and halved length-wise (prunes can be used), but not cut all the way through
  • 1/3 cup Stilton cheese (Stilton cheese is a blue cheese made only in three Counties of Derbyshire, Nottinghamshire and Leicestershire.  It is recognizable by its yellow color.)
  • 12 almond halves
  • 6 slices of bacon, halves
  • 12 toothpicks



  1. Marinate oysters in lemon juiced and garlic for 30 minutes.
  2. Soak 24 toothpicks in water for 15 minutes.
  3. Preheat oven to broil.
  4. Wrap bacon around each oyster and secure with toothpick.
  5. Place angels on baking sheet and set aside to assemble devils.


  1. Place a bit of cheese and an almond half in each date that has been halved, but not all cut all the way through.
  2. Wrap bacon around stuffed date and secure with toothpick.
  3. Place devils on baking sheet with angels.
  4. Broil angels and devils for about 6 or 7 minutes, turning occasionally, until bacon is browned and the edges begin to curl.
  5. Serve on platter or remove toothpicks and serve on toast rounds.

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