whipped goat cheese with sticky maple bacon and cranberries
A 15 minute appetizer that screams Christmastime.
Ingredients
- 1/2 cup tofu bacon, pre-cooked, crumbled
- 1/2 cup dried cranberries
- 4-5 tbsp maple syrup, divided
- 1 tsp brown sugar
- 10 oz goat cheese, softened
- 4 oz cream cheese, softened
- flaky sea salt, to serve
- 1 loaf baguette or sourdough, sliced and toasted, for serving
Instructions
- Preheat oven to 425 degrees.
- Toss the crumbled tofu bacon with 1 tablespoon maple syrup and the brown sugar. Toast for 5 minutes. Remove from the oven and stir in the cranberries, another tablespoon of maple, and a kiss of flaky sea salt.
- In a food processor, combine the goat cheese, cream cheese, 2 tablespoons of maple syrup, and a pinch of flaky salt. Blitz until very creamy, scraping down the sides of the bowl with a spatula, as needed. Taste and add more maple syrup as desired.
- Swirl the goat cheese onto a bowl and sprinkle the bacon and cranberries overtop. Drizzle with extra syrup. Serve with toasted bread or crackers, as desired.
Notes
*Tofu bacon:
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Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
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Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
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In a small bowl, whisk the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
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Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.