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STRAWBERRY AND FETA RELISH WITH HONEY VINAIGRETTE IN MINI FILLO SHELLS Courtesy of Michael N. Masseria, Executive Chef/Totally Cooked Catering, Cuyahoga Falls, OH Ingredients
3 oz. Honey
3 oz. Olive oil
3 oz. White vinegar
.125 oz. Black pepper
24 oz. Strawberries, washed, de-stemmed, small diced
24 oz. Feta cheese crumbles
45 Athens Mini Fillo Shells
Fresh mint, garnish In a medium bowl, whisk together honey, olive oil, vinegar and pepper until well combined. Add strawberries and toss. Gently fold in the feta cheese. Refrigerate for up to one day. Upon service, fill each shell with one rounded teaspoon of mixture. If desired, garnish with fresh mint sprigs. Serve immediately.
Yield: 15 portions (3 pieces per portion)
| Ingredient |
Amount |
Cost per ounce/each |
Total |
Costing
| Honey |
3 oz |
$0.14 |
$0.42 |
| Olive Oil |
3 oz. |
$0.69 |
$0.69 |
| White Vinegar |
3 oz. |
$0.02 |
$0.06 |
| Black Pepepr |
.125 oz. |
$0.40 |
$0.05 |
| Strawberries |
24 oz. |
$0.17 |
$4.08 |
| Feta Cheese |
24 each |
$0.15 |
$0.45 |
| Athens Mini Fillo Shells |
45 each |
$0.14 |
$6.30 |
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$15.20 |
Cost per portion: $1.01
Retail price per portion: $3.00
Food cost: 34%
Profit percentage: 66%
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