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 | 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 |
| Instructions |
| 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. |
