“Appetizers, small plates and accompaniments are becoming more of a draw. Data shows that consumer purchases of appetizers are steadily getting closer to pre-recession levels which helps operators promote add-in sales of starters and other extras. Appetizers function as menu differentiators as they’re shareable, fun and have menu versatility”
Technomic, “Technomic Study Reveals Growth Trends for Starters, Small Plates and Sides,” September 2013.
Savory pulled Pierce Chicken® Chicken Gourmet Deli Salad with sun-dried tomatoes, toasted pine nuts, garlic, herbs, Gruyere and cream cheese blended into a warm creamy cheese dip. Served with toasted crostini.
|Cream cheese, softened||3 pounds|
|Gruyere cheese, shredded, divided||2 pounds (7½ cups)|
|Pierce Chicken® Chicken Gourmet Deli Salad (Code #17801), thawed||6 cups (Approx. ½ of a bag)|
|Pine nuts, toasted||3 cups|
|Sun-dried tomatoes, chopped||3 cups|
|Thyme, fresh, chopped||6 tablespoons|
|Garlic, peeled, minced||6 tablespoons|
|Black pepper||2 tablespoons|
|Sliced crostini bread, toasted||6 pounds|
- Mix the cream cheese, 6 cups shredded Gruyere cheese, Chicken Gourmet Deli Salad, pine nuts, sun-dried tomatoes, thyme, garlic, salt and pepper in a large mixing bowl, using the paddle attachment, until blended.
- Portion 8 ounces into 24 (10-oz.) oven-safe ramekins. Garnish each with 1 tablespoon shredded Gruyere cheese.
- Bake at 350°F for 10 minutes or until cheese is melted and dip is heated through. Serve with toasted crostini bread.