This recipe is adapted from a recipe I saw in the New York Post.. The flavors are great, I think I will be playing with these flavors in a ravioli and a stuffed chicken breast real soon!
10 ounces goat cheese (room temp)
8 ounce mascarpone cheese (room temp)
2 tablespoons honey
2 tablespoons lemon juice
5 slices of thick cut bacon ( cut into half inch pieces)
12 Medjool dates, pitted and roughly chopped
Minced fresh parsley
Heat oven to 325*
In a mixing bowl blend together the cheeses, honey and lemon juice. Give a sprinkle of salt & pepper. Mix until well combined. Place in a one quart baking dish and spread into an even layer. Bake until warmed about 15 -20 minutes.
While your cheese is in the oven, cook the bacon in a medium skillet. Using a slotted spoon transfer the cooked bacon to a paper towel lined plate. Add the chopped dates to the bacon fat in the skillet and cook until they are warm, just a few minutes.
Garnish the warm cheese with bacon, dates, sliced almonds and sprinkle with minced parsley. Serve with crackers or crostini.