Switch up ordinary bruschetta with this jazzed-up alternative, brimming with flavours. Great as a shareable appetizer!.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Alfredo Sauce
1 tub (1.8kg)
1 tub (4lb)
|Mozzarella cheese, shredded , divided||3 L||12 cups|
|Italian bread*||4 loaves||4 loaves|
|Plum tomatoes, seeded and diced||16 (690g)||16 (1 1/2lbs)|
|Garlic, minced||6 cloves||6 cloves|
|Onions, finely chopped||2 (227g)||2 (8 oz)|
|Olive oil||125 mL||1/2 cup|
|Salt||10 mL||2 tsp|
|Black pepper||10 mL||2 tsp|
|Fresh parsley, chopped||125 mL||1/2 cup|
|Parmesan cheese, grated||500 mL||2 cups|
|Fresh basil, thinly sliced||250 mL||1 cup|
|1. Thaw Campbell’s® Alfredo Sauce according to package directions. Preheat broiler.|
|2. Place alfredo sauce in a large saucepan and simmer over medium heat. Add 1/3 of mozzarella cheese, stirring, for 3 to 4 minutes or until melted.|
|3. Halve loaves* of Italian bread horizontally. Broil for 2 to 3 minutes or until lightly toasted. (*omit broiling step if using flatbread).
4. Spread alfredo sauce and cheese mixture evenly on bread.
|5. Toss together tomatoes, olives, garlic, onions, olive oil, salt, pepper and parsley. Divide mixture evenly over halved loaves.|
|6. Top with remaining 2/3 mozzarella and Parmesan cheese; broil for about 2 minutes or until cheese is melted and bubbly.
7. Sprinkle with sliced basil.