Blue Cheese and Bacon-Pecan Lollipops
Why I Love This Recipe
From the Sauce du Jour Kitchen
For the Bacon Cooking Class - 109
I just couldn't stop myself! I wanted to cover the bacon bases with this one and I think it's a home run. Bacon and Blue Cheese, yes please. Bacon and Pecans, why thank you! The SdJ chefs thought so too and I hear it's one of the most repeated recipes. A bit time consuming to make but worth it, not to mention it's a fun presentation.
Ingredients You'll Need
1 cup wine — for the cook
6 slices thick sliced bacon
2 oz. Goat Cheese
2 oz. Blue Cheese
4 oz. Cream Cheese
3 Tablespoons chopped Basil — divided (or other fresh herb of your liking)
Fresh cracked black pepper
3/4 cup coarsely chopped pecans
Cook bacon until very crisp. Drain on a paper towel and pat slices with another paper towel to remove as much grease as possible.
While the bacon is cooking whiz the cheeses, half of the basil and a few turns of cracked pepper in a food processor. Process until creamy and well mixed. If mixture is extremely soft, drop by teaspoonfuls onto a wax paper lined plate and place in the refrigerator 15 minutes or until it is firm enough to form into balls.
Clean out the processor and then process the bacon, pecans and remaining basil until very fine and crumbly. Careful not to over process so you don’t turn it into a paste. Transfer mixture to a plate.
Take the cheese balls out of the refrigerator and roll between your palms to the size of a dum-dum* or a tootsie pop* (gauging the size based on the size of sucker sticks that you are using).
Next roll cheese balls in the bacon-pecan mixture to completely coat, pressing it in with your palms if necessary.
Insert sticks and place in the refrigerator to firm up, about an hour or so. Bring to room temp about 5-10 minutes before serving. Serve on a thin apple or pear slice, if desired.
(If you are a serious bacon junkie add an extra piece or two of bacon to the cheese mixture.)