Cooking With the Corleys

Every Sunday, my family sits down for a three-course Sunday dinner. It’s one of my favorite traditions — a time to slow down, cook something good, and just be together. Some weeks it’s as simple as burgers and dips; other times I like to make it more of an event with a theme.

This Pumpkin Whipped Goat Cheese was the perfect start to our fall-themed Sunday dinner. It’s creamy, a little sweet, and full of cozy flavors. The rosemary bacon crumble adds the right amount of crunch and saltiness, and the pomegranate seeds make it feel festive without any extra effort.

It’s an easy appetizer that looks impressive on the table — great for a dinner party, a fall get-together, or even Thanksgiving. Serve it with crudités, crackers, or toasted baguette slices and call it done.

Pumpkin Whipped Goat Cheese

• 4 oz goat cheese log, room temperature
• 2 Tbsp Greek yogurt
• ¼ cup pumpkin purée
• 1 Tbsp hot honey, plus more for garnish
• ¼ tsp ground cinnamon
• 1 Tbsp fresh rosemary leaves, roughly chopped (about 1 sprig)
• 2 sprigs fresh thyme, roughly chopped
• Salt and freshly ground black pepper, to taste

Rosemary Bacon Crumble

• 3 slices thick-cut peppered bacon, cooked until crispy and diced
• 1 rosemary sprig, leaves pulled apart
• ½ cup pecans, roughly chopped (spiced pecans recommended
• Pomegranate seeds, for garnish

Instructions

Make the Rosemary Bacon Crumble

1. Cook the bacon: In a skillet, cook bacon until crispy. Transfer to a paper towel to drain, then dice once cooled.
2. Mix crumble: Combine diced bacon, rosemary leaves, and chopped pecans in a small bowl. Set aside.

Make the Pumpkin Whipped Goat Cheese

1. In a food processor, combine goat cheese, Greek yogurt, pumpkin purée, hot honey, cinnamon, salt, and pepper.
2. Pulse until smooth and creamy.
3. Add chopped rosemary and thyme, pulsing once or twice to just incorporate the herbs.

Assemble

1. Spread the pumpkin whipped goat cheese onto a serving plate or shallow bowl.
2. Sprinkle the rosemary bacon crumble evenly over the top.
3. Garnish with pomegranate seeds, crispy sage leaves, and a drizzle of hot honey.
4. Serve with crackers, crudités, or toasted baguette slices.