Ingredients

ROCKS TOPPING

• 1lb unsalted butter (room temp)

• 1 Tbsp Chopped Garlic

• 3⁄4 Tbsp Kosher Salt (or more to taste)

• 1⁄2 Tbsp Cracked Black Pepper

• 1 oz Tabasco

• 1⁄4 Cup Grated Parmesan or Grana Cheese

• 2 Small Shallots (minced)

• 1 lb bag of Spinach (sautéed, dry & cooled)

• 1 Lime (zested & juiced)

• 1 Orange (zested & juiced)

• 2 Tbsp Chopped Parsley

• 1⁄2 Tbsp Paprika

• 1 Tbsp Extra Virgin Olive Oil

• 1⁄2 Cup Toasted Breadcrumbs

TOASTED BREADCRUMBS

• 1 Cup Panko Breadcrumbs

• 1 Tbsp Chopped Garlic

• 4 Tbsp Butter

• 1 Tsp Kosher Salt

• 1⁄2 Tsp Cracked Black Pepper

Directions

ROCKS TOPPING

1. Chop Cooked Spinach & remove excess water

2. Place all ingredients in a large mixing bowl and mix by hand until everything is incorporated

3. Place in refrigerator until ready for use.

4. If you are not using all of the mix you could freeze for at least 2 months.
   

TOASTED BREADCRUMBS

1. Melt the butter in a saucepan and add garlic over med heat.

2. Sweat the garlic for 3 minutes and then add breadcrumbs, salt, and pepper

3. Stir the mixture until the breadcrumbs have evenly soaked up the butter.

4. Spread out on sheet tray and let cool.