Step 1

Cut the bacon into 1/2-inch pieces and place in a cold skillet with 1/2 cup water. Turn the heat to high and cook, stirring occasionally, until the water has evaporated and the bacon bits are crispy. Pour the contents of the skillet into a bowl, reserving 2 tablespoons bacon grease in the skillet. Reduce the heat to medium, then add the onion and a pinch of salt and cook, stirring occasionally, until deep golden brown, 7 to 10 minutes. Turn off the heat and allow to cool completely.

Step 2

Combine the cream cheese, blue cheese, Swiss cheese, chopped dates, port wine and onions in a food processor and pulse until smooth.

Step 3

Lay two 18-inch pieces of plastic wrap side by side on the counter, overlapping by about 1 inch. Use a rubber spatula to scoop the cheese mixture into the center. Wet your hands slightly and shape into a rough log, then wrap firmly in plastic and roll a bit to firm up the shape. Twist the ends tightly closed and place in the refrigerator for at least 30 minutes.

Step 4

Meanwhile, return the bacon and grease to the skillet over medium-low heat. Add the pecans and cook, stirring, until they become fragrant, then stir in a pinch of salt and remove from heat. Let cool completely.

Step 5

Transfer the bacon/pecan mixture to a plate. Unwrap the cheese log and roll it in the bacon/pecan mixture to coat, pressing well to make the coating stick. Serve with crackers and mini toasts.