Goat Cheese Balls with Herbs, Pecans, & Bacon

Goat Cheese Balls with Herbs, Pecans, and Bacon
makes 16-20

6 slices bacon
4 ounces goat cheese
4 ounces cream cheese (not whipped)
2 T. chopped thyme or basil, divided
cracked black pepper
1/4 cup pecans
apple slices to serve

Cut each piece of bacon in half. Place bacon in large skillet without overlapping the slices, and turn the heat on low. Cook on low for about 15 minutes, turning frequently, until the bacon is crispy. Remove the paper towel-lined plate to drain. Pat the slices to remove access grease.

While the bacon is cooking, whiz the goat cheese, cream cheese, and 1 T. herbs, and a few turns of the black pepper in the food processor. Whiz until creamy and well-mixed, then form small balls, about the size of the tip of your thumb. Insert lollipop sticks. Put in the freezer for 20 minutes to firm.

Clean out the food processor, crumble in the cooled bacon, remaining herbs, and pecans. Whiz until very fine and crumbly.

Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it with your fingers if it doesn't immediately stick.

Place them in the refrigerator on their sides in a container.