adapted from The Kitchn
6 slices bacon
4 ounces goat cheese
4 ounces cream cheese (not whipped)
2 TB chopped thyme or basil, divided (I used basil)
cracked black pepper
1/4 cup pecans
apple slices, to serve
lollipop sticks

Cut each piece of bacon in half and place in a large skillet without overlapping the slices. Cook on low for about 15 minutes, turning frequently, until the bacon is quite crispy. Place bacon on a paper towel-lined plate to drain and pat the slices to remove excess grease.

While the bacon is cooking, mix the goat cheese, cream cheese, 1 TB of herbs and a few turns of fresh black pepper in a food processor. You might add some bacon at this point if you want an extra bacon bite, but I would cook more so you still have plenty for the coating. Mix until creamy and well mixed and then form small balls. The recipe states to form them about the size of your thumb. I knew I wanted 10 balls so I split the dough into 10 relatively equal blobs and formed the balls from there. The main difference is whether you want your pop to be one bite or two. Whatever size you choose, insert a lollypop stick into each ball and put them in the freezer for 20 minutes to firm. You could also place the pops in the refrigerator for a longer period of time if you prefer. Just don't let them actually freeze in the freezer! You could choose to forgo the pop part of this dish and simply serve them as balls. Whatever works for you!

Clean out the food processor bowl and add the crumbled cooled bacon, remaining herbs, pecans, and a few more turns of fresh black pepper. Pulse until the mixture is very fine and crumbly, as fine as you can get it.

Take the pops out of the freezer and roll them in the bacon mixture, pressing it in with your fingers. Mine did not immediately stick on its own so I pressed the bacon mixture to each pop. I also found that I barely had enough to cover my 10 pops so you may want to increase the amount of bacon, pecans and herbs that you prepare for the coating.

Refrigerate pops until serving. Serve on a full round of a sliced apple.
Makes 16-20 one-bite pops or 10-12 two-bite pops.

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