I love cheese. I love cheese balls. I do not love the awkwardness involved in slicing off a small, bite-sized piece from a large, cold, hard-to-carve cheese ball.
Problems, problems. I know.
Anyway. If there’s anything I love better than plain old cheese, it’s goat cheese, so when I saw this recipe for Goat Cheese Pops with Herbs, Pecans and Bacon on Pinterest, I knew I had found a new culinary mission. Luckily, two events popped up on my social calendar this weekend, giving me an excuse to make a fancy cheese dish.
I did not put my goat cheese balls on lollipop sticks, so I can’t technically call them goat cheese pops. I also neglected to serve them with apple slices, since apple slices start turning brown the second you grab the paring knife and the parties I was supplying snacks for both had a relaxed buffet-type thing going on, meaning everything had to be stable at room temperature for a couple of hours.
Besides, every other apple I buy, any time of the year, turns out mushy and halfway tasteless.
If I make these again, I’ll probably use more goat cheese than cream cheese (the recipe linked above uses a 1:1 ratio of goat cheese to cream cheese — I’ll probably make that a 2:1 or even 3:1). The cream cheese probably helps with the consistency, but I think it also slightly masks the tangy flavor of the goat cheese.
Entirely Adequate 