Two-Cheese Fingerling Crostini

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Serves 
Yield 15 to 20 pieces

Source
Norseland

Ingredients
  • 1 pound baked Fingerling potatoes (you can also use red or Yukon gold)
  • 1 4-ounce log soft unripened goat cheese
  • 1 cup coarsely grated Jarlsberg cheese
  • 1 French baguette, 15 to 20 1/2-inch slices brushed with olive oil and toasted (10 minutes, 350°F oven)
  • Crumbled bacon bits and diced chives for garnish

Preparation 
    1. Mash baked potato with fresh unripened goat cheese and grated Jarlsberg.
    2. Place on bread toasts and top with cooked crumbled bacon bits.
    3. Warm crostini and, before serving, top with diced chives.

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