Alfredo Bruschetta

Alfredo Bruschetta
Total Time

10 min.

Serving & Size

Divide each loaf into 6 equal portions

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Switch up ordinary bruschetta with this jazzed-up alternative, brimming with flavours. Great as a shareable appetizer!.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
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 t 16 (690g) 16 (1 1/2lbs)
Garlic, mincedt 6 cloves 6 cloves
Onions, finely choppedt 2 (227g) 2 (8 oz)
Olive oilt 125 mL 1/2 cup
Salt 10 mL 2 tsp
Black peppert 10 mL 2 tsp
Fresh parsley, choppedt 125 mL 1/2 cup
Parmesan cheese, gratedt 500 mL 2 cups
Fresh basil, thinly slicedt 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.

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