If you told me I’d get famous (well, just family-famous) for an appetizer involving goat cheese and bacon, I would’ve laughed. But here we are. The Million Dollar Bacon Goat Cheese Appetizer Log is now my unofficial holiday “thing”–the one people ask for, even when I hint maybe we try something new (nope, doesn’t fly). I actually came up with this recipe after some not-so-glamorous fridge raiding before a football party. My cousin Doug said it looked like something he saw on TikTok. It wasn’t–but isn’t that just the way these snack legends start?
Why You’ll Want to Make This Over and Over
I break this out whenever I need to impress quickly, especially when I haven’t even vacuumed and the dog is shedding on the couch. Honestly, my family hounds me for it every time there’s a gathering and I sort of regret ever letting them try it (just kidding, mostly). This is the rare combo of sweet, salty, tangy, and it’s messy in a fun way–kids go nuts. There’s always that one moment when someone looks at the bacon brown sugar glaze and goes, “Wait, what is this?!” PS, I once had a total goop disaster with another recipe involving bacon–this one never lets me down, as long as I don’t wander off mid-bake.
Alright, Here’s What You’ll Need (With Some Shortcuts)
- 10-12 strips thick cut bacon (Honestly, I use whatever’s on sale, thin bacon just crisps faster)
- 250g goat cheese log (sometimes blend with a splash of cream cheese if I want it a little less ‘tangy’–I know, rebel)
- 1/2 cup light brown sugar (you could absolutely use dark brown but then it’s basically dessert, up to you!)
- 2-3 tablespoons maple syrup (or honey, if it’s what you’ve got – grandma would approve, she used sorghum once by accident)
- 1/2 teaspoon smoked paprika (or plain, honestly, I’ve skipped it once and it’s fine)
- Dash black pepper (or more if you want a little pop)
- 2 tablespoons chopped pecans (can sub walnuts if allergic, or skip altogether)
- Chives or green onions for garnish (sometimes I just use parsley, no one’s ever complained)
- Crostini, crackers, or even Ritz, for serving
The How-To (With Notes Where I Usually Goof Up)
- Preheat oven to 400°F (200°C). Line a baking sheet with foil; if you skip this, enjoy the cleanup. Place a wire rack over the sheet (I’ve used just foil before when I couldn’t find my rack–not a tragedy).
- Lay out the bacon on the rack. In a small bowl, mix brown sugar, maple syrup, paprika, black pepper. Smear this messy goodness all over the bacon. Get in there, don’t be shy–I use the back of a spoon, but fingers work.
- Bake bacon 18–22 minutes, until crispy and caramelized. Check early, since I once ended up with bacon ‘bark’–still delicious, less photogenic.
- Let the bacon cool. Now, crush or chop it up into bits plus a few larger pieces (those are the jackpot bites). This is where I usually sneak a few for myself. Or a lot.
- On a piece of plastic wrap, shape the goat cheese into a log. (Or just slump it on a plate if you’re feeling rustic. No judgment.)
- Sprinkle the bacon bits and chopped pecans over the plastic wrap, then gently roll the cheese log in it. Press to coat all sides. If any falls off, well, that’s a sign to eat it right now.
- Transfer to a serving plate. Drizzle with a little more maple syrup if you’re feeling fancy, and scatter those herbs on top. It’s not a salad, but greens make it look all spruced up.
- Serve alongside crackers, crostini, or whatever you like for scooping (I once improvised with pita chips–absolutely works).
Notes I’ve Discovered (Usually the Hard Way)
- If you overbake the bacon, it’ll get super hard and you might chip a tooth. Underbake? It goes limp and sad. Try for a happy medium (so basically, keep an eye on it but don’t babysit it like it’s your toddler).
- Sometimes I assemble this a couple hours ahead, but if you do that, cover tightly and keep in the fridge; otherwise, it gets weirdly sweaty.
- There’s a magic window where the cheese log is slightly chilled but not freezing cold, and it slices beautifully. That’s also when I think it tastes the best, honestly.
Fun Variations (And One That Flopped)
- I added chopped candied jalapeños for a ‘kick’ once. Mixed reviews, but my college roommate texted the next day begging for the recipe.
- Made this with blue cheese and, um, never again. Way too much. Goat cheese is perfect here, but you do you!
- If you’re feeling posh, swap pecans for pistachios. Looks very Instagram-y.
If You Don’t Have Every Gadget
Wire rack? I usually say it’s necessary for crispy bacon, but there was that Thanksgiving where we just used layered foil to drain excess grease. Worked pretty well, honestly. A baking dish or even broiler pan would do. For chopping, a regular knife works–though my friend swears by her food processor (I think that’s overkill, but hey, whatever’s handy).
How to Store It (On the Rare Chance You Have Leftovers)
Wrap up whatever’s left and store in an airtight container. It’s good for about 2 days in the fridge, though honestly, it never survives past breakfast at my house. I’ve even snuck a bite first thing in the morning–don’t judge.
How I Like to Serve It (But You Might Do it Different)
This log shines with crostini or those fancy ‘sea salt’ crackers, but honestly, my kids just use tortilla chips if that’s what’s in the pantry. My uncle puts a slice on his burger. We even had it as a base for a ‘build your own’ bagel bar once and wow–unexpected hit.
Stuff I Wish I’d Known (a.k.a. Pro Tips)
- I once tried to assemble this while the bacon was still warm. The cheese basically melted all over (facepalm). Let everything cool.
- Try not to skimp on the brown sugar–every time I do, the bacon’s less crispy and the flavor’s just, I dunno, less magic.
- Actually, if the cheese log gets too soft to handle, a quick 10 min in the freezer helps a ton. Just don’t forget it like I did once, or you’ll need a chisel.
FAQs I’ve Actually Gotten About This Log
Q: Can I make it with turkey bacon?
Yes – just keep an eye out; it cooks faster. Not quite as rich, but decent (especially for folks who can’t do pork).
Q: Why is my bacon sugar hard like toffee?
Probably cooked a little too long, or maybe your syrup ratio was off. Next time, take it out a bit sooner.
Q: The log crackled apart when I cut it. What gives?
If it’s straight from the fridge, it’s just too cold. Let it warm up a bit before slicing next time; makes a big difference.
Q: What do you recommend for goat cheese if I’m lactose intolerant?
Ah, good question! There are now lactose-free goat cheese brands–or try a soft cashew cheese, it’s not quite the same but still tasty! Sometimes I check Minimalist Baker’s vegan cheese guide or the list on Go Dairy Free.
Q: Can I freeze this?
Technically, yes, but it gets a little weird in texture. If you insist, wrap tightly and thaw slowly. (But it’s way better fresh.)
By the way, if you want to see the kind of pecans I use (when I remember to buy them), check out this roasting guide from Wholesome Yum–it’s what got me actually toasting nuts before adding them, and wow, pretty game changing.
So that’s basically everything I know about Million Dollar Bacon Goat Cheese Appetizer Log. It’s a bit messy, always a crowd-pleaser, and somehow tastes even better when made with half the plan and twice the improvisation. Let me know if you tweak it (or, you know, accidentally improve it!)
Ingredients
- 8 oz goat cheese, softened
- 6 slices thick-cut bacon
- 2 tbsp brown sugar
- 1/2 tsp cayenne pepper
- 1/2 cup chopped toasted pecans
- 2 tbsp fresh chives, finely chopped
- 2 tbsp honey
- Crackers or crostini, for serving
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Lay bacon slices on the sheet. Sprinkle evenly with brown sugar and cayenne pepper. Bake for 15–20 minutes, or until caramelized and crispy. Remove and let cool, then chop finely.
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3In a medium bowl, combine chopped candied bacon, toasted pecans, and fresh chives.
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4Shape the softened goat cheese into a log. Roll the goat cheese log in the bacon-pecan-chive mixture, pressing gently to coat evenly.
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5Transfer the log to a serving platter. Drizzle with honey just before serving. Serve with crackers or crostini.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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