Sourdough Parisian, 15 oz.
French sourdough with a traditional flavor that’s mild. Approximately 20 inches in length and three inches in width. Tender on the inside and crispy on the outside. The interior has small, irregular, random cell structure.
Reorder No. 612480
Case Pack: 18 ct.
Frozen: 10 - 18 mins.
Thawed: 10 - 15 mins.
Bake Temp: 400°
Bake from frozen or allow to thaw for 30 minutes for best results. Bake in preheated oven.
Slice and serve with pasta.
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Sourdough Parisian with Roasted Red Pepper & Sundried Tomato Dip
|612480||Sienna Bakery Sourdough Loaf, cut into 12-14 pieces||1 each|
|793469||GFS Roasted Red Peppers||1/4 cup|
|102011||Sundried Tomatoes||1/4 cup|
|163562||GFS Cream Cheese, softened||1/2 cup|
|100475||Garlic Cloves, pressed||2 cloves|
|513733||Trade East Oregano Leaves, chopped||1/2 cup|
|894410||Greek Yogurt||1/2 cup|
|311227||GFS Lemon Juice||2 Tbsp|
|761685||Feta Cheese Crumbles||3/4 cup|
Wash hands. Place the roasted red peppers and half of the sundried tomatoes in a food processor until finely chopped. Add the cream cheese, garlic, oregano, Greek yogurt, and lemon juice to the food processor. Blend until smooth. Add the Feta cheese last for a chunkier consistency. Blend for a few more seconds. Place the mix in a nice bowl and garnish with the remaining sundried tomatoes. Arrange the bread pieces on a serving tray around the bowl of dip.