RECIPE DETAILS
Item ID: 1943491
Serving Size: 1 Slice
HACCP Process Category:
#2 - Same Day Service
Food Category: Grains
Attributes: Vegan, Vegetarian, Breads, Loaves, Rolls
Allergens: Wheat
RECIPE DETAILS
Item ID: 1943491
Serving Size: 1 Slice
HACCP Process Category:
#2 - Same Day Service
Food Category: Grains
Attributes: Vegan, Vegetarian, Breads, Loaves, Rolls
Allergens: Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Wash produce as needed.
- Prepare roasted garlic:
a. Preheat oven to 350°F.
b. Cut each garlic bulb in half across the equator and wrap in foil.
c. Roast at 350°F for about 1 hour, until golden brown and soft.
d. Cool until safe to handle, then peel the skin away and save the cloves.
Preparation
- Use a food processor, blender, or immersion blender to purée roasted garlic with salt and oil until smooth.
- Mix in dried parsley.
- Slice baguette loaves lengthwise in half (open face).
- Brush each cut side of bread with the garlic oil mixture.
- Place 6 loaves (tops and bottoms put back together) on each parchment-lined sheet pan.
- On day of service, bake in 350°F oven for 5–7 minutes or until edges are lightly golden.
- Remove and slice each loaf into 8 sections.
Serving
Serving size: 1 slice (1 oz)
Suggested serving utensil: tongs
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 107.18 kcal |
| Total Fat | 3.41 gm |
| Saturated Fat | 0.53 gm |
| Trans Fat | 0.00* gm |
| Sodium | 210.32 mg |
| Carbohydrates | 15.82 gm |
| Fiber | 0.70 gm |
| Sugars | 1.51 gm |
| Added Sugars | 0.00* gm |
