Description
Creamy whipped goat cheese topped with crispy bacon, sweet dates, caramelized shallots, and fried rosemary, served warm with toasted bread or crackers for dipping. A rich, elegant, and cozy appetizer perfect for winter gatherings.
Ingredients
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6 oz raw bacon slices
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12 oz crumbled goat cheese, at room temperature
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½ cup Greek yogurt
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4 tbsp honey, divided
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2 tbsp olive oil, plus more for drizzling
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1 tbsp water
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¼ tsp kosher salt
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Freshly cracked black pepper
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2 sprigs fresh rosemary
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2 large shallots, thinly sliced
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12 Medjool dates, pitted and roughly chopped (about 6 oz chopped)
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2 tbsp apple cider vinegar
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Toasted bread or crackers, for dipping
Instructions
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Preheat the oven to 400°F. Lay the bacon in a single layer in a 12-inch cast-iron skillet. Bake for 25 minutes, or until crisp.
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Meanwhile, combine the goat cheese, Greek yogurt, 2 tablespoons honey, olive oil, water, salt, and black pepper in a food processor. Process until smooth, scraping down the sides as needed. Spoon into a shallow bowl or plate.
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Transfer the bacon to a paper towel–lined plate to drain. Place the skillet (with bacon drippings) over medium heat.
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Add the rosemary sprigs and fry until crisp on both sides. Transfer to the plate with bacon.
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Add shallots to the skillet and cook until caramelized and tender. Stir in chopped dates, apple cider vinegar, and remaining 2 tablespoons honey. Simmer for 1 minute until the mixture becomes sticky and reduced.
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Spoon the warm date mixture over the whipped goat cheese. Crumble the bacon and rosemary leaves on top. Drizzle with olive oil and add a few more cracks of black pepper. Serve warm with toasted bread or crackers.
Notes
The whipped goat cheese base can be made up to two days ahead.
Reheat the bacon-date topping gently before serving.
Substitute bacon with roasted nuts for a vegetarian version.
Add pomegranate seeds or candied walnuts for a festive twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American