Best Bacon Wrapped Goat Cheese Recipes

GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON

Steps:

• Preheat broiler.
• Cook bacon in a large heavy skillet over medium heat, turning occasionally, until most of the fat is rendered but bacon is still pliable, about 10 minute You do not want crispy bacon!
• Transfer the bacon to a paper towel to drain.
• Remove 1 scoop of flesh from each of the fig halves with the small end of a melon-baller, set aside for another use. (Makes great ice cream or just bite sized snacks).
• Scoop out a piece of the goat cheese with the same meon-baller and fill in the hole in each fig half with the cheese scoop.
• Stir together brown sugar, cumin, and salt in a small bowl.
• Rub the mixture onto 1 side of each bacon slice, and cut each bacon slice in half to have 16 slices of bacon.
• Wrap 1 of the half strips of bacon around 1 of the fig halves, leaving the sugar/spice side out, and secure with a toothpick.
• Broil the figs, cut side up, on the rack of a broiler pan about 3 inches from the heat, until bacon is browned - about 2 minute.
• Cool slightly and then discard toothpicks.
• Serve warm.

BACON-WRAPPED QUAIL STUFFED WITH GOAT CHEESE

Steps:

• Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.
• Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.

MESCLUN SALAD WITH GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON

Steps:

• Preheat broiler.
• Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain.
• Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.
• Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.
• Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.
• Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.

BACON WRAPPED DATES STUFFED WITH ALMONDS AND GOAT CHEESE

Steps:

• Move oven rack to upper third of oven and preheat to 500°F.
• Stuff each date with an almond, then fill the remaining space with softened goat cheese using a pastry bag.
• Wrap a piece of bacon around each date and secure with a pick.
• Place dates on baking sheet lined with parchment paper and bake until bacon is golden and crispy, 6-8 minutes.
• Set aside to cool briefly before serving.
• For presentation, insert picks into half a pineapple sliced lengthwise.

BACON WRAPPED GOAT CHEESE

Steps:

• Preheat oven to 400°F.
• Freeze the goat cheese for five to ten minutes if too soft and gooey so you can roll it into 8 lumberjack-thumb sized logs.
• Sprinkle with salt and pepper, and roll in the chives.
• Wrap with bacon so that the whole log is covered.
• Place in an aluminum foil boat, or a shallow glass pan (i.e. a pie tin).
• Bake for ten minutes, or until the bacon is golden brown and the cheese bubbly.
• You can do these on the grill too if you have an aluminum grill pan. Or in a pan on the stove over medium heat turning occasionally so that it is evenly browned.

BACON WRAPPED PRUNES WITH GOAT CHEESE

Steps:

• 1. Halve the prunes.
• 2. Fill prune half with goat cheese.
• 3. Slice bacon in half.
• 4. Wrap prune in 1/2 bacon slice.
• 5. Arrange prunes with the loose end of bacon facing downward on a foil lined baking tray.
• 6. Broil until browned, turning once.
• *Optional: Use decorative toothpicks to make these bites more festive.

BACON WRAPPED DATES WITH ALMONDS AND GOAT CHEESE

Steps:

• Preheat oven to 500°F.
• Meanwhile,pit the dates carefully.You may cut a small slit in each date(easier than pitting from the stem end),being careful to keep the dates intact.Place a small amount of goat cheese into each date.You may use a small spoon or pastry bag,Place one almond into each date.Cut each slice of bacon in half crosswise.wrap one piece of bacon around each date,securing with a toothpick.
• Place dates about 1/2 inch apart on a baking sheet,seam sides down.Bake 6-8 minutes.The bacon should be crispy and the juices from the dates bubbling.Be careful not to burn the dates!
• Remove from oven and let cool.(Very important!these are great warm but if you pop one in your mouth strait out of the oven the goat cheese will burn your mouth like hot lava.Seriously,let these cool a little.).

BACON WRAPPED GOAT CHEESE CHICKEN BREASTS

Steps:

• Preheat the oven to 375°F
• In a bowl, mix together the diced tomato and goat cheese. Season with salt and freshly ground pepper. Mix in the olive oil and around a teaspoon of the chopped oregano leaves.
• Cut a slash lengthways in each of the chicken breast fillets to form a cavity in each one.
• Stuff each cavity with the goat cheese mixture.
• Wrap each chicken breast in 3 bacon slices and secure each one with a piece of string or toothpick.
• Place the bacon-wrapped chicken breasts in a shallow, greased oven dish, Sprinkle with the remaining oregano and season with freshly ground pepper.
• Roast the chicken for 20-30 minutes until cooked through.
• Serve at once with a tomato salad.

GOAT CHEESE STUFFED JALAPENOS WRAPPED IN BACON RECIPE

Steps:

• Slowly cook bacon on a cool part of the grill turning over once until cooked through but still pliable. Thinly sliced bacon and quick cooking will crisp the bacon. Cut jalapenos in half lengthwise. Scoop out seeds and membranes. Fill each half with goat cheese mounding it slightly. Cut each piece of bacon in half. Wrap one piece of cooked and cooled bacon around each pepper half and sprinkle with chives. Place on a sheet of aluminum foil on a medium hot grill until the jalapeno is slightly charred. Serve. Note: Bacon can also be cooked on a grill pan on the stove top and the stuffed and wrapped peppers placed on a cookie sheet in a 350 degree oven until peppers soften slightly.

BACON & BEEF WRAPPED ASPARAGUS AND GOAT CHEESE

Steps:

• Tenderize steaks with a meat tenderizer. Rub steaks with your favorite steak seasoning (I like to use a greek seasoning blend). Lay out flat on cookie sheet and drizzle heavily with balsamic vinegar. Cover and marinate for 30 minutes.
• Trim asparagus to 4-5 inches in length. Divide steaks into 3 oz pieces, large enough to hold approx 3 asparagus spears each. Divide goat cheese into 1/2 ounce servings.
• Place 3-4 trimmed asparagus spears and 1/2 oz of goat cheese in center of each steak. Roll steak to seal in asparagus and cheese. Wrap each beef roll with 1-2 slices of uncooked beef bacon. Place toothpick through seam to help hold bacon on while cooking. Place wrap, seam side down, on broiler pan. Bake in oven on 350F for 30 - 35 minutes.

BACON WRAPPED ROASTED RED PEPPER AND GOAT CHEESE STUFFED CHICKEN WITH BALSAMIC DRIZZLE AND BASIL

Steps:

• Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the mixture of the goat cheese, roasted red peppers, basil and lemon zest on the chicken chicken breasts, roll them up and wrap each in 2 slices of bacon
• Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.
• Bring the balsamic vinegar and brown sugar to a boil, reduce the heat and simmer until it has reduced by half and thickened, about 10-15 minutes.