Goat Cheese Heart and Bacon Chutney

Romance is in the air- with this heart shaped sultry appetizer. Peppered creamy goat cheese surrounded by Garnet colored bacon chutney- easy!photo 4

Valentine's Goat Cheese Heart and Bacon Chutney


  • 8 ounces goat cheese
  • black or red ground pepper
  • 1/2 pound bacon
  • 2 tablespoons onion, diced small
  • 2 tablespoons red pepper, diced small
  • 1/2 cup red wine
  • 1/2 cup balsamic vinegar
  • 1 teaspoon molasses
  • 1 teaspoon maple syrup
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt


  1. Whip the goat cheese and pepper until creamy. Wet your hands and press into a heart shape onto a serving platter. Wipe off any excess around the heart. Cover and place in the refrigerator.
  2. Fry bacon in a skillet until crispy, remove, crumble and set aside. Discard excess fat from the pan, leaving any browned bits.
  3. Using the same pan add the onion, red pepper, wine, vinegar, molasses, maple syrup and brown sugar to a saucepan on a medium heat and boil until syrupy in texture. Add the bacon bits and salt continue to cook until thickened. Cool to room temperature.
  4. Assembly- Remove the goat cheese heart from the refrigerator 30 minutes before serving. Carefully place the bacon chutney around the goat cheese heart- using a small spoon or butter knife. Top with freshly ground pepper if desired.


Garnish with a cut- out heart from a beet or fruit leather.

Serve at room temperature with crackers.

Variation- add some chopped dates (in step two) along with the bacon bits.

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