For the baguette croutons: 24 thin slices of 2” diameter baguette melted butter, as needed For the roasted cherry tomatoes: 2 cups cherry tomatoes, cut in half 1 Tbsp. olive oil For the lemon aioli: 1⁄2 cup mayonnaise 1 tsp. fresh lemon juice 21⁄2 fresh avocados 1⁄2 tsp. fresh lemon juice 4 slices crisp cooked bacon, cut into thin strips 1 cup micro sprouts or micro greens 1⁄4 cup basil pesto (thin consistency) 1. For the croutons: Brush one side ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.