Goat Cheese And Bacon Pops Recipes

Steps:

• Line cookie sheet with waxed paper. In food processor, process cream cheese, chèvre cheese and 1 teaspoon of the basil until well beaten.
• Using small cookie scoop, shape mixture into balls; place on cookie sheet. Insert lollipop stick into each ball. Freeze 20 minutes.
• In food processor, process pecans, bacon and remaining 1 teaspoon basil with on/off pulses until finely ground. Roll cheese balls in bacon mixture. If needed, press mixture onto balls to stick.
• Serve immediately or refrigerate in covered container until serving time.

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.

Steps:

• Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.
• Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.
• Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.
• Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat's cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.
• Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 10 minutes, stirring occasionally, until light brown. Set aside.
• Meanwhile, in 10-inch skillet over medium-high heat, cook bacon 10 minutes, until crisp, stirring frequently. Drain on paper towels. Reserve 1 tablespoon drippings in skillet. Cook garlic in bacon drippings 1 minute.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, goat cheese and 2 teaspoons thyme. Spoon mixture into ungreased 1-quart casserole or 4 (8-oz) individual baking dishes (ramekins).
• Bake uncovered 20 minutes or until golden and bubbly. Sprinkle with toasted pecans. Serve dip warm with pear slices, baguette slices and crackers.