Kraftfoodservice.com
Average Rating 1  (1)
Rated  by kkklkj on 3/4/2013

White Anchovy Bruschetta with Frisee Salad

White Anchovy Bruschetta with Frisee Salad
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 24 oz. 3 cups
fresh basil leaves, blanched - 72 each
Italian bread loaves, sliced, toasted 2.25 lb. 24 slices
eggs, hard cooked, sliced 2.5 lb. 24 each
GREY POUPON Country Dijon Mustard 4 oz. 1/2 cup
marinated white anchovy fillets, drained - 72 each
rainbow micro greens - 1-1/2 cups
Salad
frisee 1.5 lb. 1-1/2 gal.
heirloom cherry tomatoes, halved 3.75 lb. 96 each
sun-dried tomato halves, chopped 4.8 oz. 1/2 cup
KRAFT 100% Shredded Parmesan Cheese 6 oz. 1-1/2 cups
kalamata olives, chopped 4.8 oz. 1/2 cup
KRAFT Creamy Caesar Dressing 12 oz. 1-1/2 cups

Directions

PUREE mayo and basil in food processor. Refrigerate until ready to use.

SALAD:
COMBINE all Salad ingredients except dressing. Refrigerate until ready to use.

FOR each serving: Spread 2 Tbsp. mayo mixture onto 1 toast slice; top with 1 sliced egg, 1 tsp. mustard, 3 anchovy fillets and 1 Tbsp. micro greens. Serve with 1 cup Salad tossed with 1 Tbsp. dressing.

Kraft Kitchens Tips

How to Blanch Fresh Basil
Prepare a bowl of ice water. Bring a pot of water to boil. Plunge the basil into the boiling water and blanch 15 sec. Immediately plunge the basil into the ice water to stop the cooking process. Drain immediately, then pat dry.
K:62120v01:133413
Average Rating 1  (1)
Rated  by kkklkj on 3/4/2013

Nutritional Information

Nutrition Information

Calories
 440
Total fat
 25 g
Saturated fat
 5 g
Cholesterol
 205 mg
Sodium
 1510 mg
Carbohydrate
 34 g
Dietary fiber
 4 g
Sugars
 8 g
Protein
 19 g
Vitamin A
 35 %DV
Vitamin C
 25 %DV
Calcium
 20 %DV
Iron
 20 %DV