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.