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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.
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