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In a large pan cook bacon until crispy.
Remove from the pan and drain all fat minus 1 tablespoon.
Over medium heat, add butter, brown sugar, soy sauce, grainy mustard, and stir to melt.
Once melted add in dates, pecans, and cooked bacon. Turn heat to low.
In a bowl using a hand held mixer or stand mixer, whip together goat cheese and cream cheese.
Spread whipped goat cheese into a bowl and top with warm bacon date jam.
Top with fresh thyme and serve with crackers or toasted crostinis.