Toasted flatbread topped with a garlic and herb cream sauce, golden mushrooms and creamy cheese is a simple yet sophisticated appetizer or light lunch.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|olive oil||30 mL||2 tbsp|
|minced garlic||15 mL||1 tbsp|
|finely chopped fresh thyme||15 mL||1 tbsp|
|finely chopped fresh sage||15 mL||1 tbsp|
Campbell’s Signature Condensed Cream of Leek and Potato Soup
1/2 tub (905 g)
1/2 tub (2 lb)
|18% table cream||500 mL||2 cups|
|butter||60 mL||1/4 cup|
|assorted mushrooms (such as button, cremini, oyster, shiitake and portobello)||3 lb|
|oil||60 mL||1/4 cup|
|salt||5 mL||1 tsp|
|pepper||3 mL||1/2 tsp|
|baked flatbreads (about 18- x 10-inch/45 x 25 cm each)|
|shredded Asiago cheese||1 1/2 L||6 cups|
|crumbled goat cheese||750 mL||3 cups|
|baby arugula||1 1/2 L||6 cups|
|1. Heat oil in large stock pot set over medium heat; cook garlic, thyme and sage for about 3 minutes or until fragrant. Stir in soup and cream. Bring to simmer; cook for 10 to 12 minutes or until slightly reduced. Let cool completely.|
|2. Heat butter and oil in large skillet set over medium-high heat; add mushrooms and cook for 12 to 15 minutes or until golden and tender. Season with salt and pepper. Let cool completely.|
|3. Spread 1/2 cup (125 mL) sauce over each flatbread. Top with 1/2 cup (56 g/2 oz) Asiago, 1/2 cup (125 mL) mushrooms and 1/4 cup (125 mL) crumbled goat cheese. Wrap well and refrigerate for up to 1 day.|
- Bake in 400?F ((200 C) ) oven on convection, for about 6 minutes or until bottom is crisp and top is golden. Cut into pieces. Top with 1/2 cup (125 mL) arugula.