Sunday, May 2, 2010

On the good ship lollipop

I saw this recipe for Bacon Lollipops from The Kitchn on Apartment Therapy about a year ago. They looked pretty crazy, but also, pretty delicious.

I hadn't really had a reason to make them, but decided to whip up a batch on my birthday for a little get together Alex and I had.

They were a hit and definitely something I would make again!

Bacon Lollipops

makes 16-20 pops
  • 6 slices bacon
  • 4 ounces goat cheese
  • 4 ounces cream cheese (not whipped)
  • 2 tablespoons chopped thyme or basil, divided
  • Cracked black pepper
  • 1/4 cup pecans
  • Apple slices, to serve
  1. Cut each piece of bacon in half.
  2. Place the bacon in a large skillet without overlapping the slices, and turn the heat on low.
  3. Cook on low for about 15 minutes, turning frequently, until the bacon is quite crispy.
  4. Remove to a paper towel-lined plate to drain and pat the slices to remove excess grease.
  5. While the bacon is cooking, place the goat cheese, cream cheese, 1 Tbsp herbs, and a few turns of cracked black pepper in the food processor.
  6. Whiz until creamy and well-mixed, then form small balls.
  7. Place cheese balls on a lined cookie sheet and put them in the freezer for 20 minutes to firm up a little more.
  8. Clean out the food processor and place bacon, remaining Tbsp of herbs, and the pecans in the food processor.
  9. Whiz until very fine and crumbly; it should be as fine as your food processor will make it.
  10. Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it in with your fingers if it doesn't immediately stick.
  11. Place the balls in a container and refrigerate until serving.
  12. Just before serving stick lollipop sticks into balls.
  13. Serve with apple slices.