Crackling Roasted Garlic or Olives
- 24 ct. Foil Wrap, 14" x 16"
- 4½ lb. Roasted Garlic
- 4½ lb. Jumbo Pitted Kalamata Olives
- 1½ lb. Mixed Hot Vegetable Giardiniera, drained and chopped
- 1½ lb. Primo Gusto Extra-Virgin Olive Oil
- 2¼ flz. Balsamic Vinegar
- ¼ c. Markon Parsley, chopped
Wash hands. Fold the foil wrap dull-side up into a square using the seam in the center of the foil as a guide. Turn foil over. Fold the four corners up to form a square leaving a ¼" edge around the square to contain the liquid. Place 3 oz. of roasted garlic on each foil. Place 1 oz. of giardiniera on top of the garlic pile. Drizzle with 1 oz. olive oil. Fold the foil over the top of the mixture. Place in a covered storage container, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
To prepare a la carte:
Wash all fresh, unpackaged produce under running water. Drain well. Place foil pouch on a heated grill until it is very hot and the oil is sizzling, 7-10 minutes. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Place on a heated serving plate. Open the foil and drizzle ½ tsp. of balsamic vinegar over the liquid in the foil. Sprinkle ½ tsp. of chopped parsley over the top of the garlic and giardiniera. Close foil and serve immediately.