Directions:

1. Place potatoes in a 4-quart saucepan over medium-high heat and cover with cold, salted water. Bring to a simmer and cook until potatoes
are tender – approximately 20 minutes. Cool potatoes in an ice bath or under cold running water.
2. Remove ends of potatoes and slice each potato into 3 slices, approximately a 1⁄2 inch thick. Toss slices in a 1⁄4 cup of the pesto. Cook on preheated and hot grill or use a grill-pan to leave grill marks, alternating position 90° to give them a criss-crossed design – approximately 2 minutes on each side.
3. Preheat an oven t0 350. Slice goat cheese logs into 16 total slices, approximately a 1⁄4 inch thick.
4. Place 8 potato slices on a baking sheet and top each with 1 slice of goat cheese. Repeat with potato slice, goat cheese, and potato slice (grill marks on top), making 8 stacks. Heat in the oven until cheese begins to melt – approximately 6-8 minutes.
5. Drizzle with remaining 1⁄4 cup pesto.

6. Chef’s Note: This recipe can also be served at room temperature, if desired.