This recipe is featured in the September 2013 issue of Traverse, Northern Michigan's Magazine. Read the full article with Chef Jon Krol here.
1 pound diced Shiloh’s Garden heirloom tomatoes 1 tablespoon sea salt
½ teaspoon black pepper
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
½ teaspoon fresh minced Meadowlark Farm garlic
8 ounces Idyll Farms fresh chèvre
½ teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon minced Meadowlark Farm garlic
3 tablespoons balsamic vinegar
¼ cup Shetler’s heavy cream
¼ cup shredded Parmesan
2 medium/thin slices high quality prosciutto 4 tablespoons Burritt’s homemade pesto (made with blanched almonds instead of pine nuts, parsley cut into the basil and a squeeze of lemon)
Combine first six ingredients in a bowl. While tomatoes marinate, preheat oven to 350 degrees. Combine next seven ingredients. Mix for one minute using a hand mixer on medium speed. Cut prosciutto lengthwise in middle, making 4 pieces, and lay flat on baking sheet. Bake in preheated 350-degree oven for 5-7 minutes until crispy. Set aside to cool. Drain excess liquid from tomatoes. Place ½ cup of tomatoes in bottom of a wine glass, being careful not to smear the sides of the glass. Using the back of a spoon, gently press tomatoes into bottom of glass and flatten top. Next, layer in L cup of the goat cheese mixture, again being careful not to touch sides of glass. Press into even layer by tapping down in center of glass with back of the spoon. Place 1 tablespoon of pesto on top of the goat cheese. Top parfait with a proscuitto bacon slice. Serve immediately. Makes 4 parfaits.