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Herbed Goat Cheese with Potatoes and Grilled Bacon

This dish brings out the flavors of the wine it's paired with and can work as either an appetizer or a cheese course.

Plus: More Appetizer Recipes and Tips

  • Servings: 6

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

Make Ahead

The flavored cheese can be refrigerated overnight.

Suggested Pairing

Try a red wine from Crozes-Hermitage or Châteauneuf-du-Pape.

Contributed By Photo © Petrina Tinslay Published August 2000

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