1/2 cup rum
1 tbsp honey, plus more for garnish
12 small dried prunes
12 thin slices bacon
About 6 slices whole wheat bread
2 (4 oz) logs Vermont Chèvre "Classic"
4 small tomatoes
In small saucepan, combine rum and honey; stir over low heat until rum is warm and honey has dissolved. Remove from heat and stir in prunes. Cover and let steep for about 1 hour.
In skillet or microwave, cook bacon until browned but not crispy; cut strips into thirds and set aside.
Preheat oven to 400°F.
With 2-inch cutter or small glass, cut 12 rounds from bread slices. Arrange on baking sheet.
With dental floss, cut each log of chèvre into 12 slices. Cut each tomato into 6 slices.
Top each bread round with 1 slice of tomato, followed by piece of bacon, then slice of chèvre. Repeat layers.
Chop remaining bacon into smaller pieces and sprinkle on top. Set one marinated prune on top of each stack.
Bake for 5 minutes, or until heated through. Place two layered stacks on each of 6 small plates, drizzle with a little additional honey and serve.
Serves 4. Preparation: 20 min, Cooking: 5 min.