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Appetizer: Whipped Goat Cheese with Warm Candied Bacon & Dates
We had to share one more favorite from Half Baked Harvest because it’s just too darn good not to. Nothing warms your belly or hits your tastebuds quite like this delectably savory appetizer. Not just for the winter, you can bring this bad boy out anytime of the year to summer BBQ’s and winter gatherings alike.
Ingredients
6-8 slices bacon , chopped 2 tablespoons chopped fresh rosemary 1 teaspoon brown sugar ¹ / ₃ cup plus 1 teaspoon honey 1/2 teaspoon cayenne pepper , using more or less to taste 12 plump Medjool dates , pitted and torn 1 log (10 ounce) creamy goat cheese , at room temperature 4 ounces cream cheese , at room temperature 2 tablespoons extra virgin olive oil sea salt
Recipe
Preheat the oven to 400 degrees F . Line a baking sheet with parchment paper.
On the baking sheet, toss together the bacon, 1 tablespoon rosemary, the brown sugar, 1 teaspoon honey, and the cayenne. Arrange in an even layer. Tear the dates and scatter them around the bacon. Bake 8-10 minutes , until the bacon is crisping.
Meanwhile, combine the goat cheese, cream cheese, olive oil, and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving.
In a small bowl, combine 1/3 cup honey, 1 tablespoon rosemary, a pinch of cayenne – to taste, and a pinch of salt.
Spoon the goat cheese into a serving bowl and then top with the warm bacon and dates. Drizzle over a little the rosemary honey. Serve with bread or crackers.
WINTER RECIPES
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