Walk into Common Good Bakery on 14th Street in Traverse City and you’re going to leave feeling better than when you came in. And it’s not just because of something you ate there, or that warm bag of crusty, flaky, savory or sweet baked goods swinging from your hand.
“Everyone involved in this business understands the power of a product served with genuine hospitality,” says owner Jason Gollan (who earned a masters in hospitality from Michigan State University).
Jason and his staff also understand the formidableness of an authentic Parisian baguette or croissant, a cinnamon roll made from croissant dough, sandwiches like the one pictured above, and heaps of deliciousness more. (View Common Good Bakery’s menu!)
Goat Cheese Mixture
- 1 onion, sliced & caramelized
- 1 cup fresh goat cheese (chèvre)
- Zest of one lemon
- Ground black pepper, to taste
- 28 ounces can whole tomatoes
- 4 cloves garlic, minced
- 3/4 cup sugar
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 8–12 slices of crusty sourdough bread
Add all tomato jam ingredients to a saucepan, and cook down at medium heat until the mixture starts to thicken, 40 to 60 minutes, mashing the tomatoes occasionally, though keeping larger pieces intact. Cool thoroughly.
Add all goat cheese mixture ingredients to a small mixing bowl, and combine.
Spread equal amounts of the goat cheese mixture and tomato jam on two slices of your favorite sourdough bread, and grill, ideally on a panini press until the bread is toasted, and the goat cheese mixture has begun to melt.
Serve immediately with pickled vegetables. Makes 4–6 sandwiches.