Pictured: Pictured: Goat cheese and tomato jam jar at Clayton's Siesta Grille.

At Clayton’s Siesta Grille, trade in your mid-morning yogurt-and-granola parfait for a savory, Italianate interpretation. Executive Chef Dimitri Xinidis was experimenting with deconstructed bruschetta techniques when the current meal-in-a-Mason trend caught on; he decided to encase his newest creation—a tri-color treat whose creamy alternating layers of tomato, pesto and cheese call to mind the Italian flag—in a jam jar. The three-tiered dish begins with a massive dollop of goat cheese whipped in a food processor with half-and-half and a dash of lemon juice—a mixture that works to thin-out richness and amplify the goat cheese’s tang. Toasted walnut pesto accented with Parmesan round out the middle layer and a blanket of tomato jam coats the top. The jam achieves its salsa-like consistency and spicy-sweet flavor through a combination of chopped tomatoes, sherry vinegar, a dash of balsamic vinaigrette, sugar, star anise ginger and jalapeño. Baguette slices—sourced from the mainland’s Bavarian Bakery and coated in a thin film of extra-virgin olive oil—beg to be dipped.

Pictured: Pictured: Goat cheese and tomato jam jar at Clayton's Siesta Grille.

Clayton's Siesta Grille, 1256 Old Stickney Point Rd., Siesta Key, 941-349-2900.