Brown Butter Maple Bacon Whipped Goat Cheese with Apples and Pecans

Ingredients

• 8 oz goat cheese, softened (whipped base)
• 4 oz cream cheese, softened (whipped base)
• 2 tbsp heavy cream (whipped base)
• 1 tbsp maple syrup (whipped base)
• 1 pinch salt or flaky sea salt (whipped base)
• 3 tbsp salted butter (topping)
• 1 Honeycrisp apple, finely diced (topping)
• 1/2 cup chopped pecans (topping)
• 3 tbsp pure maple syrup (topping)
• 1 tsp finely chopped fresh rosemary, plus more to finish (topping)
• 1/2 tsp apple cider vinegar (topping)
• 4 slices bacon, cooked crispy and chopped (topping)
• 1 pinch cinnamon, optional (topping)
• flaky sea salt, to finish
• crackers, crostini or toasted baguette slices, for serving
• extra pecans and rosemary sprigs for the board, optional

Instructions

1. 1

   Whip the goat cheese, cream cheese, cream, 1 tbsp maple syrup and salt in a food processor or with a mixer until smooth and fluffy with no lumps. Spread it on a board or shallow platter, making swoops and wells for the topping.

2. 2

   Melt the butter in a skillet over medium heat and keep cooking, swirling, until it turns golden brown and smells nutty, 3 to 5 minutes. It changes color quickly at the end, so watch closely.

   5 min
3. 3

   Turn the heat to medium-low, add the apples and cook until just tender and starting to caramelize, 3 to 4 minutes.

   4 min
4. 4

   Stir in the pecans, 3 tbsp maple syrup, rosemary and cinnamon (if using). Cook 1 to 2 minutes, until glossy and lightly caramelized.

   2 min
5. 5

   Take the pan off the heat and stir in the vinegar and bacon. Let the topping cool for 2 to 3 minutes so it doesn't melt the cheese.

   3 min
6. 6

   Spoon the topping over the whipped cheese. Finish with a little extra bacon, more chopped rosemary and a sprinkle of flaky sea salt.

7. 7

   Serve right away with crackers or crostini, with extra pecans and rosemary sprigs on the board if you like.