Description
Creamy whipped goat cheese topped with crispy bacon, caramelized shallots, and sticky dates, finished with fried rosemary and an olive oil drizzle. Perfect as a warm, elegant appetizer for gatherings.
Ingredients
6 oz raw bacon slices
12 oz crumbled goat cheese, room temperature
½ cup Greek yogurt
4 tbsp honey (split)
2 tbsp olive oil
1 tbsp water
¼ tsp kosher salt
Freshly cracked black pepper
2 sprigs fresh rosemary
2 large shallots, thinly sliced
12 medjool dates, pitted and chopped (about 6 oz)
2 tbsp apple cider vinegar
Toasted bread or crackers, for dipping
Instructions
Preheat oven to 400°F. Bake bacon in a 12-inch skillet for about 25 minutes until crisp.
Blend goat cheese, yogurt, 2 tablespoons honey, olive oil, water, salt, and black pepper until smooth and creamy.
Transfer bacon to paper towels. In the same skillet, fry rosemary in bacon drippings until crisp, then set aside.
Caramelize shallots in the skillet. Add chopped dates, apple cider vinegar, and remaining honey. Simmer 1–2 minutes until sticky and reduced.
Spread whipped goat cheese onto a serving plate. Spoon warm date mixture over top, crumble bacon and rosemary leaves, drizzle olive oil, and season with pepper.
Serve warm with toasted bread or crackers.
Notes
The goat cheese base can be made up to two days ahead and refrigerated.
Bring to room temperature before serving and add warm toppings fresh.
Add pomegranate seeds or toasted nuts for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Whipping and Sautéing
- Cuisine: Modern American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 210
- Sugar: 10 g
- Sodium: 290 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 25 mg