Herbed Goat Cheese with Potatoes and Grilled Bacon

• 12 small white or red potatoes (about 1 1/4 pounds)
• 1/2 pound soft goat cheese, at room temperature
• 2 tablespoons minced chives, plus whole chives for garnish
• 3 garlic cloves, minced
• 2 teaspoons grappa or marc
• 2 teaspoons extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper
• Six 1/4-inch-thick slices meaty bacon (about 6 ounces)
• Six 1/2-inch-thick slices coarse peasant bread

1. Steam the potatoes until tender, about 25 minutes.
2. Keep warm.
3. Meanwhile, in a bowl, use a wooden spoon to beat the goat cheese until fluffy.
4. Add the minced chives, garlic, grappa and 2 teaspoons of olive oil.
5. Season with salt and pepper.
6. In a skillet, cook the bacon over moderate heat until slightly crisp, about 3 minutes per side.
7. Drain on paper towels.
8. Toast the bread.
9. Spread the flavored cheese on the toast, drizzle with olive oil and top with a few whole chives.
10. Arrange a cheese toast, a slice of bacon and 2 warm potatoes on each plate and serve.

white, goat cheese, chives, garlic, grappa, extravirgin olive oil, salt, bacon, bread

Taken from www.foodandwine.com/recipes/herbed-goat-cheese-with-potatoes-and-grilled-bacon (may not work)