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.
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
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.