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Alfredo Bruschetta

Made With:


Campbell’s® Alfredo Sauce

A rich and creamy sauce, perfectly seasoned for any pasta of any shape or form.

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• *Substitute flatbread instead of Italian loaves
• Rub toasted bread with cut garlic clove prior to adding sauce.
• Add fresh or dried oregano to tomato mixture.

Total Time

50 min.

Serving & Size

Divide each loaf into 6 equal portions

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

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Alfredo Sauce 1 tub (4lb) tub (1.8kg)
1. Thaw Campbell’s® Alfredo Sauce according to package directions. Preheat broiler.
Ingredients Weight Measure
Weight Measure
Mozzarella cheese, shredded , divided 12 cups L
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.
Ingredients Weight Measure
Weight Measure
Italian bread* 4 loaves loaves
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.
Ingredients Weight Measure
Weight Measure
Plum tomatoes, seeded and diced 16 (1 1/2lbs) 16  (690g)
Garlic, minced 6 cloves cloves
Onions, finely chopped 2 (8 oz) (227g)
Olive oil 1/2 cup 125  mL
Salt 2 tsp 10  mL
Black pepper 2 tsp 10  mL
Fresh parsley, chopped 1/2 cup 125  mL
5. Toss together tomatoes, olives, garlic, onions, olive oil, salt, pepper and parsley. Divide mixture evenly over halved loaves.
Ingredients Weight Measure
Weight Measure
Parmesan cheese, grated 2 cups 500  mL
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.
Ingredients Weight Measure
Weight Measure
Fresh basil, thinly sliced 1 cup 250  mL


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