Recipe of the Month: Warm Goat Cheese and Fig Spread with Tomato

Your signature recipes deserve a better tomato, and that’s where Escalon comes in.



Escalon

 

Ingredients:

4 oz. goat cheese
2 oz. fig jam
2 oz. pizza sauce
½ tsp. fresh lemon juice
½ tsp. extra-virgin olive oil
3 oz. Italian bread loaf (sliced into 8 bias-cut slices)
2 oz. unsalted butter, melted
⅛ tsp. crushed black pepper
⅛ tsp. coarse sea salt

 

Directions:

For crostini, toss bread slices in butter and season with salt and pepper. Toast over a grill until crisp and well-browned. Layer goat cheese in the bottom of an 8-oz. ramekin or crock. Cover with fig jam. Combine the pizza sauce, lemon juice and olive oil, and layer the mixture over the top. Heat in the oven or under a salamander broiler until the cheese is soft and melted. Serve with warm grilled crostini for dipping. Yields approximately 4 servings.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Recipe of the Month: Roasted Cauliflower and Prosciutto Pizza

Polly-O crafts a flavorful treat with this pie featuring roasted cauliflower, prosciutto, garlic and Parmesan

Pizza Without Borders - Competition Heats Up in the Eastern Bloc

As more pizza competitions and associations pop up in Russia, Bulgaria and Poland, the quality of pizza and prestige of the pizzaiolo continues to rise.

The Chef's Corner: Scott Wiener Q&A

PMQ test chef Brian Hernandez discusses the ins and outs of Scott Wiener's pizza tours, his experience with the pizza industry, and what's next for the pizza-crazed entrepreneur.

From the Editor - A New Year and a New Look For PMQ

This month we focus on the explosive growth of Artichoke Basille and roll out a new look for the magazine!

Product Spotlight: January-February 2018

Dough trays, tomato strips, yeast, menus, ovens and more.

Extra! Extra! Read all about the Pizza Press, a unique fast-casual chain in Southern California

At the Pizza Press, pizza makers are the “editors” and customers get to “publish” the pie of their choice.

Take a hike: How to cope with a higher minimum wage

A pizzeria owner in Washington state offers a four-pronged strategy for staying profitable in an era of rising labor costs.

10 tips for adding a take-and-bake option

Tom “The Dough Doctor” Lehmann walks you through the steps for modifying your dough formula and procedure.

All ‘Choked Up: How a couple of East Village pizza guys became Food Network stars

Artichoke Basille’s has boomed from a shoebox-size Manhattan underdog to a 12-store media magnet—and now sets its sights on franchising.

Get off to a successful start in 2018 with a social media calendar

Social media success hinges on knowing what you’re going to post and studying the data to improve your content every day
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags