In a skillet or fry pan, add bacon and cook until lightly crispy. Transfer to a plate and once cooled then chop into smaller pieces.
Remove the bacon fat from the skillet, add the pecans and 1 teaspoon into the skillet, over medium to low heat for 5 minutes, stirring to avoid sticking to the pan. Transfer to a plate to cool.
Using a food processor , add garlic, goat cheese, yogurt, cream cheese, salt and black pepper. Whip and pulse until completely combined. Scrape down the sides and a pulse a few times until you get a creamy texture.
Once the whipped goat cheese is fully combined, add to a serve plater or bowl. Create swirls and add the remaining 2 teaspoons of honey and lightly swirl into the whipped goat cheese. Then add chopped bacon, honey pecans, pomegranate, and rosemary.
