SMOKED GOUDA & MUSHROOM FLATBREAD MADE WITH CAMPBELL’S® ROASTED RED PEPPER AND SMOKED GOUDA BISQUE

Made With:

Product

Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque

A rich, velvety bisque of pureed roasted red bell peppers paired with smoked Gouda, sweet basil leaves, crushed garlic and fresh cream.

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Nutrition Facts
Serving Size
FLATBREAD
Amount Per Serving
Calories 568
% Daily Value
Total Fat 25.1g
39%
Saturated Fat 9.4g
47%
Cholesterol 40mg
13%
Sodium 1216mg
51%
Total Carbohydrate 65.6g
22%
Dietary Fiber 4.8g
19%
Protein 20g
40%
Vitamin A 7%
Vitamin C 5%
Calcium 25%
Iron 24%
Total Time

25 min.

Serving & Size

FLATBREAD

Yields

Use our Campbell's® Reserve Roasted Red Pepper with Smoked Gouda Bisque as a base for flatbreads. Just add smoked gouda cheese, grape tomatoes, and sauteed shitake mushrooms and garnish with baby arugula.

Nutrition Facts

Nutrition Facts
Serving Size
FLATBREAD
Amount Per Serving
Calories 568
% Daily Value
Total Fat 25.1g
39%
Saturated Fat 9.4g
47%
Cholesterol 40mg
13%
Sodium 1216mg
51%
Total Carbohydrate 65.6g
22%
Dietary Fiber 4.8g
19%
Protein 20g
40%
Vitamin A 7%
Vitamin C 5%
Calcium 25%
Iron 24%

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Profit Per Serving
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Step 2
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
naan, 4 ounces each 12 
smoked Gouda cheese, shredded 9 oz. 2 1/2  cups
grape tomatoes, cut in half 11 oz. cups
baby arugula, chopped 1 oz. cups
Made With:

Product

Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque

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Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque 35 oz. cups
olive oil 2 oz.
garlic, peeled, roasted tsp.
salt tsp.
black pepper, ground 1/2  tsp.
sauteed shitake mushrooms, sliced 8 oz. cups
1.  Grill each piece of naan bread.  Rub 1 garlic clove on each piece.  Drizzle with olive oil. Reserve.

2.  Spread 2 ounces of Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque​ over the bottom of each naan bread.

3.  Evenly distribute in the following order:
  • 1/4 cup arugula
  • 1/3 cup tomatoes
  • 1/3 cup mushrooms
  • about 1/4 cup shredded gouda
4.  Bake in 350°F oven for roughly 5 minutes.  Serve immediately.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

 
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