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 & toasted -10 minutes, 350°F oven
Crumbled bacon bits and diced chives for garnish
Instructions
Mash baked potato with fresh unripened goat cheese and grated Jarlsberg. Place on bread toasts and top with cooked crumbled bacon bits. Warm crostini and, before serving, top with diced chives.
Originally Submitted
6/1/2011
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