Description
Creamy whipped goat cheese topped with crispy bacon, caramelized shallots, sticky dates, and rosemary. A sweet and savory appetizer perfect for entertaining.
Ingredients
6 oz raw bacon slices
12 oz crumbled goat cheese, at room temperature
1/2 cup Greek yogurt
4 tbsp honey, split
2 tbsp olive oil, plus more for drizzling
1 tbsp water
1/4 tsp kosher salt
Freshly cracked black pepper
2 sprigs fresh rosemary
2 large shallots, thinly sliced
12 Medjool dates, pitted and roughly chopped
2 tbsp apple cider vinegar
Toasted bread or crackers, for dipping
Instructions
1. Preheat the oven to 400°F. Lay the bacon in one even layer in a 12-inch cast-iron skillet and bake for about 25 minutes until crisp.
2. Combine goat cheese, Greek yogurt, 2 tablespoons honey, olive oil, water, salt, and black pepper in a food processor. Blend until smooth and creamy.
3. Spoon the whipped goat cheese onto a serving plate and spread into swirls.
4. Transfer bacon to paper towels to drain. Fry rosemary in the bacon drippings until crisp and set aside.
5. Cook shallots in the skillet until caramelized. Stir in dates, apple cider vinegar, and remaining honey. Simmer briefly until thick and sticky.
6. Spoon the date mixture over the goat cheese. Crumble bacon and rosemary on top. Drizzle with olive oil and black pepper. Serve with toasted bread or crackers.
Notes
Allow goat cheese to come to room temperature before blending for best texture.
Reheat topping gently before serving if made ahead.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
Keywords: whipped goat cheese with bacon and dates, warm goat cheese appetizer, goat cheese dip