Ingredients
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25 loavesChef’s Line® Artisan Sourdough Focaccia
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5 lb.Rykoff Sexton® Assorted Marinated Greek Olives, rough chopped
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8 lb.Rykoff Sexton Roasted Tomato Wedges, thawed and drained
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60 oz.Roseli® Basil Pesto (without nuts)
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2-3 cRykoff Sexton Extra Virgin Olive Oil
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-Flaky Sea Salt and Coarse Black Pepper
PREPARATION
- Rough chop olives. Toss tomatoes with a small amount of olive oil and black pepper.
- Thin pesto with olive oil until it reaches a drizzle consistency.
- Brush focaccia with olive oil, and toast at 375°F for 5-7 minutes until warm and crisp.
- Cut each loaf into 12 uniform appetizer portions.
- Top focaccia with olives and roasted tomatoes.
- Drizzle with pesto, finish with olive oil and flaky sea salt, and serve warm or at room temperature.
By US Foods® Culinary Team
Yield: 300 appetizer portions