Whipped Feta Cucumber Spread
Feta cheese, cream cheese, and sour creamed are blended together and mixed with fresh lemon zest and seasonings, and then served with diced cucumbers on top and sliced garlic bread.
Yield: 22 4-oz. servings
|512602||Sienna Bakery® Savory Garlic Loaf, prepared per package instructions, 7 ct.||3 lb.|
|285528||Feta Cheese, drained and crumbled||3 lb.|
|163562||GFS® Cream Cheese||1 ½ lb.|
|285218||GFS Sour Cream||1 lb.|
|557781||Lemon, zested||2 Tbsp.|
|138300||Trade East® Granulated Onion||2 tsp.|
|513881||Trade East Granulated Garlic||2 tsp.|
|224928||Trade East Ground Mustard||1 tsp.|
|513776||Trade East Ground White Pepper||½ tsp.|
|432050||Primo Gusto® Extra-Virgin Olive Oil||8 ¼ flz.|
|532312||Cucumbers, diced||11 oz.|
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Slice the bread with an electric slicer. Placed in a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41° F, or below. Place the feta cheeses in a food processor fitted with a metal blade, and chop as finely as possible. Transfer to a stainless steel mixing bowl fitted with a paddle attachment. Add the cream cheese, sour cream, lemon zest, granulated onion, granulated garlic, ground mustard, and white pepper. Mix thoroughly on low speed. Place in a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41° F, or below.
To Prepare a la Carte:
Brush one side of the slices of bread with olive oil. Place oiled-side down on a heated Panini grill or a flat griddle using a press, and cook until golden-brown. Slice each piece in half diagonally. Place 4 oz. of feta spread in a chilled serving bowl. Sprinkle with cucumbers on top of feta and place the sliced bread on the plate next to the bowl.
Selling Price: $4.00
Cost per Portion $1.09
Food Cost: 27%