A Pair for the Palate: Savory Goat Cheese with Fig or Pear
Figs and goat cheese. Figs stuffed with goat cheese and drizzled with honey, for good measure. How about a pear and goat cheese topped green salad? Goat cheese and any fruit for that matter. Can it get any better?
If you love that savory tang of goat cheese paired with the mellow sweetness of fresh or dried fruit, then you’re in for a treat!
Next week, May 23-29, we’re offering a free 4 oz. package of Coach Farm fresh goat cheese stuffed with either figs or pears with your coupon when you spend $30 or more!
Whether on its own, spread on a baguette or paired up with a glass of red or white wine, Coach Farm creamy, spreadable goat cheese with fig or pear is a simple yet luscious treat that’s even better when it’s free.
Make sure to get your free cheese next week then try these goat cheese recipes:
Strawberry Salad with Walnuts & Coach Farm Goat Cheese with Fig
Recipe adapted from Coach Farm. Serves 4.
Fig Balsamic vinaigrette:
- 2 TBL Sigona’s Fresh Press Spanish Hojiblanca olive oil
- 1 TBL Sigona’s fig balsamic
- 1 tsp finely minced shallot
- salt to taste
- 6 cups mesclun or wild arugula (also known as rocket arugula)
- 1 cup strawberries, hulled and thinly sliced
- 1/4 cup chopped walnuts, toasted
- 3 ounces Coach Farm goat cheese with fig, crumbled
- Freshly ground pepper, to taste
- Whisk all the vinaigrette ingredients together and set aside.
- Arrange greens on plates. Top with berries, drizzle with dressing and top with walnuts and crumbled goat cheese. Season with freshly ground pepper.
Coach Farm Goat Cheese Pizza with Pear and Arugula
Recipe adapted from Coach Farm. Serves 2-4.
- 1x 12″ Pizza Shell (store bought or make your own)
- 4 oz. Coach Farm goat cheese with pear, thinly sliced
- Ripe pears cut in 8 wedges, marinated and grilled
- Sigona’s Fresh Press Spanish Hojiblanca olive oil
- 1 cup Baby Arugula
- 3 TBL Sigona’s traditional balsamic
Lay cheese out on a partially baked pizza shell. Top will pear wedges and drizzle with olive oil.
Bake in a hot oven until the crust is fully cooked and the cheese is melted.
Meanwhile, in a small sauté pan or pot, reduce the balsamic over medium-high heat until thicker and syrup-like. Remove from heat, cool at least 5 minutes then toss with the arugula.
Top baked pizza with the arugula and balsamic mixture. Slice and serve.