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Goat Cheese & Bacon Jam

Goat Cheese & Bacon Jam


  • 3 ounces Plain Goat Cheese (2 discs)
  • 2 tablespoons Enriched All Purpose Flour
  • 1 Large Grade A Egg whipped with 2 tablespoons of water
  • 2 tablespoons Coarse Japanese Panko Bread Crumbs
  • 2 ounces Sliced Bacon, diced
  • 1 tablespoon Light Brown Beet Sugar
  • 3 ounces Maple Syrup
  • 4 tablespoons Red Wine Vinegar
  • ¼ ounce Yellow Onion, diced
  • ¼ ounce Jumbo Carrot, julienne sliced
  • 1 teaspoon Extra Fine Granulated Beet Sugar
  • 1 teaspoon Kosher Coarse Salt
  • ¼ French Baguette, sliced and toasted
  • ½ cup Coffee


  1. Freeze the discs of goat cheese.
  2. Bring ¼ cup of water to a simmer, add the rest of the vinegar, kosher salt, and granulated sugar.
  3. Add the carrots and remove from heat.
  4. Refrigerate for at least 2 hours before serving.
  5. While you are waiting, combine the diced onion and bacon in a hot saute pan
  6. once cooked add maple syrup, ½ cup strong coffee, brown sugar, and 1 tablespoon of red wine vinegar, let stand.
  7. Bread the frozen goat cheese discs by dipping them in flour, egg wash, and then coating in the Panko bread crumbs.
  8. Deep fry until golden brown.
  9. In a dish place the bacon jam, top off with fried goat cheese and finish with pickled carrots. Serve with crostinis.

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