For the Whipped Garlicky Goats Cheese: In a food processor, pulse the goats cheese, Boursin cheese, smoked roasted garlic, dried chives, dried parsley, and white pepper. Gradually add the heavy cream, a tablespoon at a time, until the cheese mixture achieves a creamy and fluffy consistency. The amount of cream needed may vary based on the moisture content of the goat cheese. Refrigerate the mixture for 15 minutes.
For the Bacon Jam: Start with a 3 to 1 ratio of chopped bacon to chopped sweet Vidalia onion (e.g., 3 lbs bacon to 1 lb onion, which is about 2 medium onions). Place the chopped bacon in a grill-safe pan and smoke on a Traeger Grill at 225°F until the fat has completely rendered out, stirring every 20 minutes for 3 hours. Add the chopped onions and 3 tbsp of minced garlic, stir, and smoke for an additional 3 hours, or until the onions and garlic are breaking down and the bacon is softened. Add 1/4 cup maple syrup, 1/2 cup dark brown sugar, 1/4 cup balsamic vinegar, 3 tbsp instant espresso powder, 3 tbsp honey Dijon mustard, 2 tsp Traeger coffee rub, and 1 tsp freshly ground black pepper to the pan. Increase your grill temperature to 275-300°F. Stir every 20 minutes and grill until the mixture thickens, approximately 2 hours. Stir in 1/2 cup whiskey, then remove from the grill and let cool to room temperature. Pulse the bacon jam in batches in a food processor until a jam-like texture is achieved. Refrigerate and use within 1 week.
To Assemble: Grill buttered slices of ciabatta bread or French loaf at 400°F until lightly toasted. Top each grilled crostini with a generous dollop of the whipped goat cheese mixture and a spoonful of the bacon jam. Garnish with additional fresh chives if desired. Serve immediately and enjoy!
