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A swirl of goat cheese topped with balsamic reduction marinated slice of fig,
garnished with finely chopped bacon and a focaccia bread round. They are packed
in 3 trays of 25 flatbreads each total of 75 hors d'oeuvres.
| Weight |
0.72 oz each |
| Shelf Life |
In the original box keep in the freezer for up to 6
months. |
| Baking Suggestions |
Convection oven: Preheat oven to 375 F. Place
frozen hors d'oeuvres on baking sheets. Bake about 5 minutes, or until
bread round puffs slightly and cheese garnish just starts to brown. Cool 5
minutes before serving. Parchment paper may facilitate removal after
baking.
Conventional oven: Increase temperature to 400
F. Increase cooking time to about 10 minutes. |
| Ingredients |
Flour (enriched wheat flour (niacin, reduced iron, thiamin
mononitrate, riboflavin, folic acid) malted barley flour), dried figs,
vermont chevre (pasteurized goats milk, cultures, enzymes, salt), cream
cheese (pasteurized cultured cream and milk, salt, carob gum), water,
balsamic vinegar, fresh scallions, olive oil, bacon (cured with water,
salt, sugar, sodium erythorbate, sodium nitrite, may also contain
potassium chloride, dextrose, smoke flavoring, sodium phosphates),
cormeal, salt, active dry yeast, sugar,
spice. |
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