Candied Bacon With Goat Cheese Recipes

CREAMY GOAT CHEESE, BACON AND DATE DIP

Steps:

• Heat oven to 400 degrees. In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper. Transfer to a 1-quart baking dish or ovenproof skillet, and spread into an even layer. Bake until warmed through and bubbling, about 20 to 25 minutes.
• Meanwhile, cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, then add the dates to the bacon fat in the skillet, and cook, stirring occasionally, until the insides are warm and the outsides blister, about 1 minute.
• Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.

CANDIED BACON WITH GOAT CHEESE

Steps:

• In a medium bowl, combine the sugars with the pepper, mixing until well blended. Line two cookie sheets with parchment paper or quick-release foil (regular foil works just as well) and spread the sugar mixture over the sheets. Press one strip of bacon at a time into the sugar mixture, then flip it over to coat the other side. Place the bacon strips side by side on the sugar as you finish, to form a single layer in the pan.
• Repeat with the remaining bacon on the other cookie sheet. Preheat the oven to 400 degrees. Place the cookie sheets in the oven and bake for 15 to 20 minutes, or until the bacon is darkened and cooked through. Remove sheets from oven and let cool for 5 to 7 minutes.
• Once the bacon has cooled and hardened, cut the strips in half and top each with a dollop of goat cheese.

HOW TO MAKE CANDIED BACON

Steps:

• Store the bacon: Candied bacon can be kept in the fridge for a few days and reheats well in a skillet over low heat. I don't think candied bacon is worth freezing, although if you made a huge batch you absolutely could. You could just want to make sure to freeze the strips individually so they didn't stick together.

WHIPPED GOAT CHEESE WITH WARM CANDIED BACON AND DATES

Steps:

• 1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.2. 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.3. 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. 4. In a small bowl, combine 1/3 cup honey, 1 tablespoon rosemary, a pinch of cayenne - to taste, and a pinch of salt. 5. 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.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.