Goat Cheese Bacon Pops

Ingredients

• 6 slices bacon
• 4 ounces goat cheese
• 4 ounces cream cheese
• 1 tablespoon mild honey
• Pinch dried chili flakes, optional
• 1/3 cup dried cherries
• 1/2 cup lightly packed fresh herbs
• 1/2 cup unsalted pecan halves
• Appetizer skewers

Directions

1. Cook the bacon in a skillet set over medium heat until it is crisp. Move it to a paper towel to drain. You can handle this several days ahead and refrigerate it until you need it.
2. In a food processor, add the goat cheese, cream cheese, honey, chili flakes if you are using them, a pinch of salt, and a pinch of pepper. Process for about 30 seconds, stop to scrape the bowl, then pulse a few more times until everything is evenly blended. Spoon the mixture into a small bowl and place it in the freezer for 10 to 20 minutes, just until it is firm enough to handle but not frozen solid. The cheese mixture can be prepared up to 2 days ahead and kept in the fridge.
3. While the cheese firms up, wash out the food processor so you can make the coating. Add the dried cherries and chop them with 1-second pulses until they are in very small pieces. Add the herbs and pulse about 5 more times. Add the bacon and pecans, then pulse until the mixture is crumbly. Stop before it turns into bacony nut butter. Pour the coating into a bowl.
4. Take the cheese mixture out of the freezer and shape it into 12 small balls, using a scant tablespoon for each one. Dampening your hands with cool water will make this much less sticky.
5. Coat each cheese ball in the bacon mixture, pressing gently so the crumbs cling to the outside.
6. Insert a small stick or skewer into each cheese ball, then refrigerate them until serving. These are best on the day they are assembled, but they will hold well in the fridge for several hours before serving.