Giant Garlic and Bacon Rosemary Focaccia Croutons.
ACE® elevates concepts across the menu.
Ingredients.
INGREDIENTS1 ACE Bakery® Rosemary Focaccia2 garlic cloves, finely minced1 tsp. fresh thyme, picked2 tbsp. Italian parsley, washed and picked leaves, chopped, divided4 strips of bacon400ml can of white (Cannellini) beans, drained and rinsed170g of canned, marinated artichokes, drained and liquid reserved1 lemon, zest and juiceOlive oilSalt and pepper to taste.
Instructions.
INSTRUCTIONSTo make the bacon “garlic butter”, start by crisping bacon in a pan. Remove bacon from the pan (leaving the bacon fat), cool and cut/crumble into small pieces. Reserve. To the bacon fat add minced garlic, thyme leaves and ½ tbsp. chopped parsley. Add a bit of olive oil if needed to coat the croutons.For the croutons, cut the ACE® Rosemary Focaccia into 2” square cubes, toss with bacon garlic butter. Spread on a lined baking tray, evenly spaced. Bake in 400°F oven 5-8 minutes until golden and crisp, but still soft in the center.In a food processor, blitz together drained artichoke, white beans, lemon zest and juice, salt and pepper until smooth. Add some of the reserved artichoke liquid or olive oil to bring it together if required. It should be the texture of hummus. Add remaining parsley and give a few quick pulses so the dip doesn’t turn green.To serve, heap the artichoke dip into a serving bowl or “swoop” on a wooden board or platter. Sprinkle with the reserved bacon. Pile the baked Giant Focaccia Croutons up on a wooden board, and serve with dip on the side.
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