Easy Goat Cheese Bacon Pops! Such a fun and festive appetizer for any party or holiday gathering. progress. Gluten free.
BE PICTURED IN; CHARACTERIZED IN:
These goat cheese pops are like your very own ball of cheese. Each bite is the perfect balance of soft cheese, crumbled bacon, and chopped nuts.
It’s one of those appetizers that people always remember and keep requesting. For me that is a sign of success.
The “recipe” couldn’t be simpler. Just mix fresh goat cheese and cream cheese with some honey (for a touch of sweetness). Then roll the cheese into balls and spread each with a crunchy, wildly flavorful mixture of bacon, pecans, dried cherries and herbs.
You can easily replace the dried cherries with dried cranberries or blueberries – you could also make dried apricots or figs if you like! Pistachios are also a fabulous alternative to the pecans, and they look gorgeous too.
You can cook the bacon several days in advance and mix the cheese up to two days in advance. Make sure everything stays cold until you’re ready to assemble it. Then store the assembled pops in the refrigerator until just before serving. This recipe is easily doubled for a crowd.
These goat cheese and bacon bites are fun and festive—the definition of entertainment made easy.
Goat Cheese Bacon Pops
Regular-cut bacon is better than thick-cut bacon for this recipe as it crumbles more easily, but thick-cut bacon is fine too if that’s what you normally buy.
Packs of goat cheese are sometimes referred to as “chevre” in stores. Both are fine.
You may have to look for appetizer skewers, or you can use toothpicks.
ingredients
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6 slices of bacon
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4 ounces goat cheese
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4 ounces cream cheese (less fat is fine here if you prefer)
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1 tablespoon mild honey
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Pinch of dried chilli flakes (optional)
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1/3 cup dried cherries (cranberries, blueberries, or other tart dried fruits work well too)
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1/2 cup lightly packed fresh herbs (I used parsley and chives)
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1/2 cup unsalted pecan halves
special equipment
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food processor
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appetizer skewers
method
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Cook bacon:
In a skillet over medium heat, fry the bacon until crispy. Drain on kitchen paper. This can be done several days in advance; store in the refrigerator until ready to use.
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Make the Cheese Mixture:
In a food processor, combine goat cheese, cream cheese, honey, red pepper flakes (if using), pinch of salt, and pinch of pepper. Beat for about 30 seconds, then scrape the sides of the bowl and pulse a few more times to fully combine. Transfer to a small bowl and freeze until firm but not frozen, 10 to 20 minutes. (The cheese can be mixed up to 2 days in advance; refrigerate.)
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Prepare the bacon topping:
While the cheese mixture is cooling, clean your food processor to prepare your filling. Place dried cherries in food processor and blend in 1 second pulses until chopped into tiny pieces. Add herbs and pulse another 5 or so times. Add the bacon and pecans and pulse until the mixture looks crumbly. Don’t mix too much or you’ll end up with bacon nut butter. Transfer the coating to a bowl.
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Roll the cheese into balls:
Remove the cheese mixture from the freezer and roll into 12 small balls (about a tablespoon each). Wetting your hands with cold water will help reduce the mess.
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Roll the cheese balls in the bacon topping:
Gently press the coating into the cheese so it adheres.
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Insert a small stick or skewer into your cheese balls and store in the fridge until ready to serve:
The pops taste best the day they’re made, but will keep in the fridge for several hours before serving.
