Whipped Goat Cheese with Rosemary Candied Bacon and Walnuts

Notes

Share or don’t share…completely up to you! This dip is heavenly and will for sure become one of your most requested items to bring to a party!
Omit the cayenne if you don’t like any heat.
Cheat trick – you can use the pre-cooked bacon pieces; they work great.
Keep an eye on your bacon mixture while it’s in the oven. If you burn the bacon, it will give the whole mixture a bitter taste.
You can make the goat cheese mixture ahead of time, but make sure to take it out of the refrigerator and let it get to room temperature before you serve it.

	6-8 slices bacon, chopped
	2 tablespoons fresh rosemary, chopped
	¼ cup walnuts, chopped
	2-3 tablespoons brown sugar
	2-3 teaspoon honey
	1/2 teaspoon cayenne pepper, use more or less to taste
	1 log (10 ounce) creamy goat cheese, room temperature
	4 ounces cream cheese, room temperature
	2-3 tablespoons extra virgin olive oil
	Sea salt

1.	Preheat the oven to 400°.
2.	On a parchment paper-lined baking sheet, toss the bacon, walnuts, rosemary, brown sugar, honey and cayenne pepper. Mix well and arrange in a single layer. Bake 8-10 minutes, mixing it up halfway through. Cook until bacon is crispy.
3.	While the bacon mixture is cooking, combine the goat cheese, cream cheese, olive oil and a pinch of salt in a food processor and mix until smooth.
4.	In a small bowl, combine ⅓ 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 top with the warm bacon and walnut mixture. Top off with a drizzle honey.
6.	Serve with bread or crackers.