Whipped Goat Cheese with Candied Dates, Bacon and Rosemary

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This appetizer is perfect for your next gathering!

If you’re looking for an appetizer that strikes the perfect balance between creamy, sweet, and savory, this Whipped Goat Cheese with Candied Dates, Bacon, and Rosemary is it. The whipped goat cheese serves as a luxurious base, while the caramelized dates bring just the right amount of sweetness.

Crispy bacon adds a smoky crunch, and fresh rosemary infuses an earthy aroma that ties it all together. Serve it with warm flatbread or crunchy pita chips for a crowd-pleasing dish that feels effortlessly elegant.

Want to mix it up? Swap out the rosemary for sage—both are equally delicious!

Whipped Goat Cheese with Candied Dates, Bacon and Rosemary

Ingredients

1 tbsp extra-virgin olive oil, plus extra for drizzle
6 slices thick-cut bacon, cut into 1/2” pieces
2 tbsp chopped fresh rosemary or sage
2 tbsp maple syrup
8-10 Medjool dates, pitted and sliced into quarters
10 oz goat cheese, room temperature
1 tbsp milk (any kind)

Instructions

In a medium size skillet and over medium heat, add the olive oil and sliced bacon. Cook until bacon is well browned and to your liking.
Add the chopped rosemary and dates to the cooked bacon. Cook for a couple of minutes.
Add the maple syrup to the skillet, stir together and remove from heat.
Using a small food processor or hand mixer, blend the goat cheese and 1 tablespoon of milk. Process until it is very smooth and creamy. Add more milk, a tablespoon at a time if needed.
Plate the whipped goat cheese on a small serving platter and even out.
Spoon the warm bacon, date and rosemary mixture over the whipped goat cheese.
Drizzle with additional olive.
Serve with pita chips or flatbread.