For my third month in Secret Recipe Club I was assigned the blog Teenage Taste. I’d stumbled upon her blog a few times before when Googling for recipes so I was thrilled to be able to spend more time with it, exploring her various eats. Overall, I find her blog very inspiring and it makes me wish that I’d dabbled in cooking at a younger age. While everything on the blog looked mouthwatering I knew what I was making as soon as I stumbled upon her Bacon, Date and Goat Cheese Galette. I’m sure if you’ve been reading my blog for any length of time this doesn’t surprise you either since I have an insatiable love for both goat cheese and bacon and when you pair them together, I’m in love.
Her original recipe called for making a gorgeous homemade crust and spreading it with a creamy mixture of cream cheese, goat cheese, honey and olive oil then topping it generously with chopped dates before baking. After a trip to the oven she sprinkled crumbled cook bacon and scallions over the top as well as more honey for good measure. This all sounded fantastic and originally I set out to make it as planned, but when I got to the grocery store I saw a sale on filo dough and thought that could make a fun alternate dough. Then before I knew it, I found myself intrigued by the idea of a bite-size version of her recipe, so I dolloped tablespoonfuls of the filling onto the center of the filo and rolled it up cigar style. I will admit it makes for a loose interpretation of a galette, but you still get all the fantastic components – crunchy crust, molten cheese, sweet dates and of course, crunchy, savory bacon.
Lately I’ve been loving dates in savory dishes (like my Duck and Date Meatballs) so I knew before digging in that this was going to be a recipe I would enjoy, and I was right. The dates softened beautifully in the oven, practically melting into the goat cheese. The flavors were a perfect mix of sweet and savory with a slight tang from the goat cheese. And the filo was fantastic for providing that textural contrast. Thanks Teenage Taste for being my inspiration. I hope you’ll enjoy my take on the recipe and consider checking out all the other fantastic dishes that were made for this month’s club.
Adapted from Teenage Taste
Makes 10 rolls
-4 ounces fresh goat cheese (chevre), at room temperature
-2 ounces light cream cheese
-2 teaspoons honey, plus additional for drizzling
-2 teaspoons olive oil
-3 strips bacon, crumbled
-4 dates, pit removed and roughly chopped
-10 sheets filo dough
Preheat an oven to 375 degrees F.
Add goat cheese, cream cheese, honey and olive oil to a mixing bowl. Using a stand mixer with the whip attachment, beat the mixture on medium-high speed until the mixture is smooth, creamy and light. Fold in the chopped dates and bacon.
Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.