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Yield: 5 Servings (11 oz each)
Suggested Menu Price: $5.50
Total Food Cost Per Serving: $1.43
Gross Profit Per Portion: $4.07
Food Cost Percent: 26
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| Ingredients |
| Step 1 - Tapenade |
| Roma Tomatoes, 1/4" chopped |
8 oz |
| Kalamata Olives, 1/4" chopped |
1/2 oz |
| Green Olives, 1/4" chopped |
1/2 oz |
| Capers, chopped |
1/4 oz |
| Garlic, minced |
1/4 oz |
| Basil, chiffonade |
1 tbsp |
| Salt |
1/2 tsp |
| Black Pepper, coarse grind |
1/4 tsp |
| Olive Oil |
2 fl oz |
| Step 2 |
| RoastWorks Flame-Roasted Baby Bakers, 1 bag |
40 oz |
| Olive Oil |
2 1/2 fl oz |
| Parmesan Cheese, shredded |
5 tbsp |
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| Recipe Method |
Step 1
Blend tapenade ingredients thoroughly in a stainless steel bowl.
Step 2
Prepare RoastWorks Baby Bakers according to package directions.
For each serving: sauté 8 oz of Baby Bakers in a hot skillet with 1/2 fl oz of olive oil. Sauté until heated through.
Place potatoes on a serving plate and top with 2 1/2 oz of tapenade. Garnish with 1 tbsp of parmesan cheese. |
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