10 ounces Goat Cheese, at room temperature
4 ounces Cream Cheese, at room temperature
2 tablespoons freshly squeezed Lemon Juice
Salt and Pepper
5 ounces Thick-cut Bacon, cut in ½-inch thick
10 Medjool Dates, pitted and cut into quarters lengthwise, or roughly chopped
Crusty Bread, Grainy Crackers, Endive or Fennel,, for serving
Honey
Red-Pepper Flakes
Black Pepper and Flaky Salt
Toasted Sliced Almonds or Chopped Pistachios
Heat oven to 400 degrees. In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper. Transfer to a 1-quart baking dish or ovenproof skillet, and spread into an even layer. Bake until warmed through and bubbling, about 20 to 25 minutes.
Meanwhile, cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, then add the dates to the bacon fat in the skillet, and cook, stirring occasionally, until the insides are warm and the outsides blister, about 1 minute.
Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.