Ingredients:
8 ounces goat cheese
8 ounces softened cream cheese
2 tablespoons cream
5 slices of thick cut bacon
10 pitted dates
1 sprig of rosemary
honey for drizzling
3/4 cup pecans
1/2 cup pomegranate seeds
salt and pepper
olive oil
Method:
Heat the oven to 350 degrees. Cop the pecans, rosemary, bacon and dates and add them to a sheet pan. Drizzle with olive oil and sprinkle with salt. Cook for 20 minutes, or until the bacon is crisp and the pecans are toasted. Toss half way through.
Meanwhile, whip the goat cheese, cream and cream cheese in the bowl of a mixer with the paddle attachment until smooth. Spread the mixture in the bottom of a bowl. Top with the sheet pan contents. Sprinkle over the pomegranate seeds, drizzle with olive oil and lots of honey. Serve with fresh sourdough bread!