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2 ounces salted butter

1 small onion, chopped

2 ounces all-purpose flour

½ cup chicken broth

1 can beer

8 ounces shredded cheddar cheese

6 slices bacon, minced

salt to taste

2 ounces grated Parmesan cheese

1 ACE® Rosemary Focaccia, thawed

Preheat oven to 410°F.

Bake Rosemary Focaccia for 10-12 minutes. Take out and set aside. Reduce oven to 350°F. Melt the butter in a sauté pan on medium heat. Add the onions and stir until lightly caramelized (about 3-5 minutes). Add flour and cook, stirring frequently for 3-4 minutes. Add room-temperature chicken broth and beer, stirring well. Bring to a simmer and add shredded cheddar cheese. Cook for 10 minutes, stirring frequently. Pour into ramekin, cool and set aside.

In a sauté pan, cook the bacon until the fat is rendered. Remove the bacon bits and set aside. Drain and reserve bacon fat. Slice the Rosemary Focaccia into 1½" x 1½" thick squares.

At service time, toss the bread squares in the bacon fat to coat.

Place the bread squares on a sheet pan, and season with salt, grated Parmesan cheese and bacon bits.

Heat in a 350°F oven for 12-15 minutes or until golden brown.

Heat the ramekin dish of cheddar beer dip in a 350°F oven for 15 minutes until golden and bubbly; garnish with fresh herbs.

Plate with a ramekin of dip with stacked warm croutons and serve.

Roasted garlic and bacon-flavored croutons made with our ACE® Rosemary Focaccia, topped with bacon bits and Parmesan cheese. Served with a cheddar, beer and onion hot dip.

GIANT FOCACCIA CROUTONS

INGREDIENTS PREP STEPS SERVINGS: 6

WANT TO TRY IT? ASK YOUR REP ABOUT THEACE® ROSEMARY FOCACCIA (42312)

CHEF’S TIPMake sweeter croutons with our

ACE® Cranberry Raisin Focaccia! Or make giant French toast

croutons for brunch and serve with maple syrup and bacon,

of course.