Recipe | Whipped Goat Cheese with Warm Candied Bacon and Dates
Whipped Goat Cheese with Warm Candied Bacon and Dates, the no-fuss holiday appetizer that’s addictive, festive, and perfect for entertaining! It’s quick, easy, and everyone loves this creamy goat cheese dip with spicy-sweet candied bacon and dates. We’ve got bacon tossed with a little sugar and spice, then baked up with dates until it’s candied and completely delicious. There never seems to be enough of this easy dip…addictive, festive, and perfect for holiday entertaining!
Ingredients:
6-8 slices bacon, chopped
2 tablespoons fresh Rosemary, chopped
1 teaspoon Brown Sugar
1/3 cup plus 1 teaspoon Honey
1/2 teaspoon Cayenne Pepper(to taste)
12 plump Medjool dates, pitted and torn
1 log (10 ounce) creamy goat cheese, at room temperature
4 ounces cream cheese, at room temperature
2 tablespoons extra virgin olive oil
Flakey Sea Salt
Instructions:
1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
2. On the baking sheet, toss together the bacon, 1 tablespoon rosemary, the brown sugar, 1 teaspoon honey, and the cayenne. Arrange in an even layer. Tear the dates and scatter them around the bacon. Bake 8-10 minutes, until the bacon is crisping.
3. Meanwhile, combine the goat cheese, cream cheese, olive oil, and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving.
4. In a small bowl, combine 1/3 cup honey, 1 tablespoon Rosemary, a pinch of Cayenne – to taste, and a pinch of salt.
5. Spoon the goat cheese into a serving bowl and then top with the warm bacon and dates. Drizzle over a little the rosemary honey. Serve with bread or crackers.
Notes:
To Make Ahead: the goat cheese mixture can be made 3 days ahead and kept in the fridge. Bring to room temperature before serving. The bacon/dates can be assembled and refrigerated for up to a day before baking.
Recipe Courtesy of Half Baked Harvest | View Full Recipe Here