Subject: Campbell's Mushroom Bruschetta
From: Unicorn (unicorn@indenial.com)
Date: Sat Jan 26 2002 - 02:38:30 EST
Food for Thought:
You are today where your thoughts have brought you; you will be tomorrow
where your thoughts take you.
(James Allen)
Recipe of the Day:
Campbell's Cream of Mushroom Soup is the topping and taste for a new
type of bruschetta -- and 20
minutes is all it takes!
Campbell's Mushroom Bruschetta
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=44
Prep/Cook Time: 20 min.
1 loaf (about 1 lb.) Italian bread (16" long), cut in half lengthwise
1 can (10 3/4 ounces) Campbell's Cream of Mushroom or 98% Fat Free Cream
of Mushroom Soup
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning, crushed
1 cup shredded mozzarella cheese
1 tbsp. grated Parmesan cheese
1 small red pepper, chopped
2 green onions, chopped
PREHEAT oven to 400 degrees F.
HEAT bread on baking sheet 5 min. or until lightly toasted.
MIX soup, garlic and Italian seasoning. Stir in mozzarella cheese,
Parmesan cheese, pepper and
onions.
SPREAD soup mixture over bread to within 1/4" of edge. Bake 5 min. or
until hot. Cut each half into
12 slices. Makes 24 appetizers.
Shopping List:
1 can (10 3/4 ounces) Campbell's Cream of Mushroom or 98% Fat Free Cream
of Mushroom Soup
Shredded mozzarella cheese
Grated Parmesan cheese
1 loaf (about 1 lb.) Italian bread (16" long), cut in half lengthwise
Small red pepper
Green onions
Garlic powder
Italian seasoning
Kitchen Clip:
Bruschetta -- which, in its simplest, traditional form, is toasted
oil-soaked bread rubbed with garlic
-- is believed to have originated in ancient Rome with the practice of
sampling new olive oil on a
piece of bread. The name comes from bruscare, meaning to roast over
coals.
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