Whipped Goat Cheese with Candied Bacon + Dates
A note from Cristi:
I have many times stuffed dates with goat cheese, wrapped them in brown sugar bacon and baked until golden and delicious. It’s a little time consuming but worth the effort. This spin on those little date bites is much easier, especially if you want to feed a crowd. Whipped goat cheese is good on its own, but top it with candied bacon and dates and it’s the perfect balance of creamy, savory, and sweet—making it an ideal starter for any holiday gathering. The richness of the goat cheese is complemented by the crisp, caramelized bacon and the natural sweetness of the dates, creating a spread that’s bound to be a winner. As my dad would say, “that’s good groceries”.
Ingredients
10 oz log goat cheese, softened
8 oz cream cheese, softened
1/2 cup plain Greek yogurt
24 pitted Medjool dates, rough chopped
1 small shallot, finely sliced
2 tbsp fresh rosemary, rough chopped
2 tbsp honey
2 tbsp brown sugar
2 tbsp apple cider vinegar
1/2 tbsp red pepper flakes
6 slices bacon
1 tsp salt flakes
Freshly cracked pepper, to taste
1 baguette, sliced for serving + toasted
Instructions
01.Ahead of time. Slice the baguette into rounds and place them in a single layer on a baking sheet. Drizzle with olive oil and toast in the oven at 275°F (135°C) for 15 minutes, or until golden and crisp. You can also use crackers or pre bought toasted baguette slices.
02.Preheat oven to 400.
03. Place the bacon slices in a cast iron skillet and cook in the oven for 15-20 minutes or until crispy. Remove the bacon to a plate, but keep the bacon grease in the skillet.
03. While the bacon is cooking, combine the goat cheese, cream cheese, Greek yogurt, salt, and pepper in a mixing bowl. Whisk or beat for a few minutes until smooth and creamy.
05. Leave 1-2 Tablespoons of bacon grease in the skillet over medium heat.
06. Add the sliced shallots and cook a few minutes until softened. Then add dates, rosemary, and red pepper flakes. Sauté for another 3 minutes until stirring regularly.
07. Add the honey, brown sugar, and apple cider vinegar, and cook for another 2-3 minutes until the mixture becomes slightly caramelized. Crumble the cooked bacon and add to skillet, stirring until combined. Remove from heat.
08. Spread the whipped goat cheese mixture evenly onto a serving platter or board.
09. Drizzle with olive oil and sprinkle with salt + pepper
10. Spoon the date + bacon mixture on top of the goat cheese, spreading it out evenly.
11. Serve immediately as a spread with sliced, toasted baguette rounds
Notes:
You can cook the bacon on the stove top in the skillet or in the oven.
I have also made this recipe with feta instead of goat cheese—either one tastes amazing!
Garnish with rosemary sprigs to add a hint of greem
