Caprese Bruschetta USDA Recipe for Child Care Centers

Caprese refers to the use of mozzarella, tomatoes, and basil in this recipe. Bruschetta refers to the use of toasted bread as the base for the toppings. It sounds fancy, but it’s really quite easy to put together.
CACFP CREDITING INFORMATION
¾ cup vegetable
1 oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 2 hrs
Cook Time 8 mins
Total Time 2 hrs 8 mins

Ingredients
 

25 Servings

    Weight

    • 8 lb 9½ oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
    • about 4 cloves Garlic, fresh, minced
    • oz Basil, fresh, chopped (gently wash basil under running water before cutting)
    • - - Balsamic vinegar
    • - - Olive oil, extra virgin
    • - - Salt, table
    • oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
    • 25 oz (at least 700 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

    Measure

    • 1 gal + 2 cups Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
    • 1 Tbsp + 1 tsp Garlic, fresh, minced
    • ¾ cup Basil, fresh, chopped (gently wash basil under running water before cutting)
    • ¼ cup + 2 Tbsp Balsamic vinegar
    • 3 Tbsp Olive oil, extra virgin
    • 2 tsp Salt, table
    • 1½ cups + 1 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
    • 12½ - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

    50 Servings

      Weight

      • 17 lb 3 oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
      • about 8 cloves Garlic, fresh, minced
      • 3 oz Basil, fresh, chopped (gently wash basil under running water before cutting)
      • - - Balsamic vinegar
      • - - Olive oil, extra virgin
      • - - Salt, table
      • 12½ oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
      • 50 oz (at least 1400 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

      Measure

      • 2 gal + 1 qt Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
      • 2 Tbsp + 2 tsp Garlic, fresh, minced
      • cups Basil, fresh, chopped (gently wash basil under running water before cutting)
      • ¾ cup Balsamic vinegar
      • ¼ cup + 2 Tbsp Olive oil, extra virgin
      • 1 Tbsp 1 tsp Salt, table
      • 3 cups + 2 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
      • 25 - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

      Quantity
       

      25 Servings

        Weight

        • 8 lb 9½ oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
        • about 4 cloves Garlic, fresh, minced
        • oz Basil, fresh, chopped (gently wash basil under running water before cutting)
        • - - Balsamic vinegar
        • - - Olive oil, extra virgin
        • - - Salt, table
        • oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
        • 25 oz (at least 700 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

        Measure

        • 1 gal + 2 cups Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
        • 1 Tbsp + 1 tsp Garlic, fresh, minced
        • ¾ cup Basil, fresh, chopped (gently wash basil under running water before cutting)
        • ¼ cup + 2 Tbsp Balsamic vinegar
        • 3 Tbsp Olive oil, extra virgin
        • 2 tsp Salt, table
        • 1½ cups + 1 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
        • 12½ - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

        50 Servings

          Weight

          • 17 lb 3 oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
          • about 8 cloves Garlic, fresh, minced
          • 3 oz Basil, fresh, chopped (gently wash basil under running water before cutting)
          • - - Balsamic vinegar
          • - - Olive oil, extra virgin
          • - - Salt, table
          • 12½ oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
          • 50 oz (at least 1400 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

          Measure

          • 2 gal + 1 qt Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
          • 2 Tbsp + 2 tsp Garlic, fresh, minced
          • cups Basil, fresh, chopped (gently wash basil under running water before cutting)
          • ¾ cup Balsamic vinegar
          • ¼ cup + 2 Tbsp Olive oil, extra virgin
          • 1 Tbsp 1 tsp Salt, table
          • 3 cups + 2 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
          • 25 - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

          Ingredients
           

          25 Servings

            Weight

            • 8 lb 9½ oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
            • about 4 cloves Garlic, fresh, minced
            • oz Basil, fresh, chopped (gently wash basil under running water before cutting)
            • - - Balsamic vinegar
            • - - Olive oil, extra virgin
            • - - Salt, table
            • oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
            • 25 oz (at least 700 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

            Measure

            • 1 gal + 2 cups Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
            • 1 Tbsp + 1 tsp Garlic, fresh, minced
            • ¾ cup Basil, fresh, chopped (gently wash basil under running water before cutting)
            • ¼ cup + 2 Tbsp Balsamic vinegar
            • 3 Tbsp Olive oil, extra virgin
            • 2 tsp Salt, table
            • 1½ cups + 1 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
            • 12½ - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

            50 Servings

              Weight

              • 17 lb 3 oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
              • about 8 cloves Garlic, fresh, minced
              • 3 oz Basil, fresh, chopped (gently wash basil under running water before cutting)
              • - - Balsamic vinegar
              • - - Olive oil, extra virgin
              • - - Salt, table
              • 12½ oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
              • 50 oz (at least 1400 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

              Measure

              • 2 gal + 1 qt Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
              • 2 Tbsp + 2 tsp Garlic, fresh, minced
              • cups Basil, fresh, chopped (gently wash basil under running water before cutting)
              • ¾ cup Balsamic vinegar
              • ¼ cup + 2 Tbsp Olive oil, extra virgin
              • 1 Tbsp 1 tsp Salt, table
              • 3 cups + 2 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
              • 25 - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

              Quantity
               

              25 Servings

                Weight

                • 8 lb 9½ oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                • about 4 cloves Garlic, fresh, minced
                • oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                • - - Balsamic vinegar
                • - - Olive oil, extra virgin
                • - - Salt, table
                • oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                • 25 oz (at least 700 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                Measure

                • 1 gal + 2 cups Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                • 1 Tbsp + 1 tsp Garlic, fresh, minced
                • ¾ cup Basil, fresh, chopped (gently wash basil under running water before cutting)
                • ¼ cup + 2 Tbsp Balsamic vinegar
                • 3 Tbsp Olive oil, extra virgin
                • 2 tsp Salt, table
                • 1½ cups + 1 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                • 12½ - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                50 Servings

                  Weight

                  • 17 lb 3 oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                  • about 8 cloves Garlic, fresh, minced
                  • 3 oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                  • - - Balsamic vinegar
                  • - - Olive oil, extra virgin
                  • - - Salt, table
                  • 12½ oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                  • 50 oz (at least 1400 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                  Measure

                  • 2 gal + 1 qt Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                  • 2 Tbsp + 2 tsp Garlic, fresh, minced
                  • cups Basil, fresh, chopped (gently wash basil under running water before cutting)
                  • ¾ cup Balsamic vinegar
                  • ¼ cup + 2 Tbsp Olive oil, extra virgin
                  • 1 Tbsp 1 tsp Salt, table
                  • 3 cups + 2 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                  • 25 - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 8 lb 9½ oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                    • about 4 cloves Garlic, fresh, minced
                    • oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                    • - - Balsamic vinegar
                    • - - Olive oil, extra virgin
                    • - - Salt, table
                    • oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                    • 25 oz (at least 700 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                    Measure

                    • 1 gal + 2 cups Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                    • 1 Tbsp + 1 tsp Garlic, fresh, minced
                    • ¾ cup Basil, fresh, chopped (gently wash basil under running water before cutting)
                    • ¼ cup + 2 Tbsp Balsamic vinegar
                    • 3 Tbsp Olive oil, extra virgin
                    • 2 tsp Salt, table
                    • 1½ cups + 1 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                    • 12½ - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                    50 Servings

                      Weight

                      • 17 lb 3 oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                      • about 8 cloves Garlic, fresh, minced
                      • 3 oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                      • - - Balsamic vinegar
                      • - - Olive oil, extra virgin
                      • - - Salt, table
                      • 12½ oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                      • 50 oz (at least 1400 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                      Measure

                      • 2 gal + 1 qt Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                      • 2 Tbsp + 2 tsp Garlic, fresh, minced
                      • cups Basil, fresh, chopped (gently wash basil under running water before cutting)
                      • ¾ cup Balsamic vinegar
                      • ¼ cup + 2 Tbsp Olive oil, extra virgin
                      • 1 Tbsp 1 tsp Salt, table
                      • 3 cups + 2 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                      • 25 - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                      Quantity
                       

                      25 Servings

                        Weight

                        • 8 lb 9½ oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                        • about 4 cloves Garlic, fresh, minced
                        • oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                        • - - Balsamic vinegar
                        • - - Olive oil, extra virgin
                        • - - Salt, table
                        • oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                        • 25 oz (at least 700 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                        Measure

                        • 1 gal + 2 cups Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                        • 1 Tbsp + 1 tsp Garlic, fresh, minced
                        • ¾ cup Basil, fresh, chopped (gently wash basil under running water before cutting)
                        • ¼ cup + 2 Tbsp Balsamic vinegar
                        • 3 Tbsp Olive oil, extra virgin
                        • 2 tsp Salt, table
                        • 1½ cups + 1 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                        • 12½ - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                        50 Servings

                          Weight

                          • 17 lb 3 oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                          • about 8 cloves Garlic, fresh, minced
                          • 3 oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                          • - - Balsamic vinegar
                          • - - Olive oil, extra virgin
                          • - - Salt, table
                          • 12½ oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                          • 50 oz (at least 1400 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                          Measure

                          • 2 gal + 1 qt Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                          • 2 Tbsp + 2 tsp Garlic, fresh, minced
                          • cups Basil, fresh, chopped (gently wash basil under running water before cutting)
                          • ¾ cup Balsamic vinegar
                          • ¼ cup + 2 Tbsp Olive oil, extra virgin
                          • 1 Tbsp 1 tsp Salt, table
                          • 3 cups + 2 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                          • 25 - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 8 lb 9½ oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                            • about 4 cloves Garlic, fresh, minced
                            • oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                            • - - Balsamic vinegar
                            • - - Olive oil, extra virgin
                            • - - Salt, table
                            • oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                            • 25 oz (at least 700 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                            Measure

                            • 1 gal + 2 cups Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                            • 1 Tbsp + 1 tsp Garlic, fresh, minced
                            • ¾ cup Basil, fresh, chopped (gently wash basil under running water before cutting)
                            • ¼ cup + 2 Tbsp Balsamic vinegar
                            • 3 Tbsp Olive oil, extra virgin
                            • 2 tsp Salt, table
                            • 1½ cups + 1 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                            • 12½ - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                            50 Servings

                              Weight

                              • 17 lb 3 oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                              • about 8 cloves Garlic, fresh, minced
                              • 3 oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                              • - - Balsamic vinegar
                              • - - Olive oil, extra virgin
                              • - - Salt, table
                              • 12½ oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                              • 50 oz (at least 1400 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                              Measure

                              • 2 gal + 1 qt Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                              • 2 Tbsp + 2 tsp Garlic, fresh, minced
                              • cups Basil, fresh, chopped (gently wash basil under running water before cutting)
                              • ¾ cup Balsamic vinegar
                              • ¼ cup + 2 Tbsp Olive oil, extra virgin
                              • 1 Tbsp 1 tsp Salt, table
                              • 3 cups + 2 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                              • 25 - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                              Quantity
                               

                              25 Servings

                                Weight

                                • 8 lb 9½ oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                                • about 4 cloves Garlic, fresh, minced
                                • oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                                • - - Balsamic vinegar
                                • - - Olive oil, extra virgin
                                • - - Salt, table
                                • oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                                • 25 oz (at least 700 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                                Measure

                                • 1 gal + 2 cups Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                                • 1 Tbsp + 1 tsp Garlic, fresh, minced
                                • ¾ cup Basil, fresh, chopped (gently wash basil under running water before cutting)
                                • ¼ cup + 2 Tbsp Balsamic vinegar
                                • 3 Tbsp Olive oil, extra virgin
                                • 2 tsp Salt, table
                                • 1½ cups + 1 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                                • 12½ - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                                50 Servings

                                  Weight

                                  • 17 lb 3 oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                                  • about 8 cloves Garlic, fresh, minced
                                  • 3 oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                                  • - - Balsamic vinegar
                                  • - - Olive oil, extra virgin
                                  • - - Salt, table
                                  • 12½ oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                                  • 50 oz (at least 1400 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                                  Measure

                                  • 2 gal + 1 qt Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                                  • 2 Tbsp + 2 tsp Garlic, fresh, minced
                                  • cups Basil, fresh, chopped (gently wash basil under running water before cutting)
                                  • ¾ cup Balsamic vinegar
                                  • ¼ cup + 2 Tbsp Olive oil, extra virgin
                                  • 1 Tbsp 1 tsp Salt, table
                                  • 3 cups + 2 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                                  • 25 - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 8 lb 9½ oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                                    • about 4 cloves Garlic, fresh, minced
                                    • oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                                    • - - Balsamic vinegar
                                    • - - Olive oil, extra virgin
                                    • - - Salt, table
                                    • oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                                    • 25 oz (at least 700 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                                    Measure

                                    • 1 gal + 2 cups Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                                    • 1 Tbsp + 1 tsp Garlic, fresh, minced
                                    • ¾ cup Basil, fresh, chopped (gently wash basil under running water before cutting)
                                    • ¼ cup + 2 Tbsp Balsamic vinegar
                                    • 3 Tbsp Olive oil, extra virgin
                                    • 2 tsp Salt, table
                                    • 1½ cups + 1 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                                    • 12½ - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                                    50 Servings

                                      Weight

                                      • 17 lb 3 oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                                      • about 8 cloves Garlic, fresh, minced
                                      • 3 oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                                      • - - Balsamic vinegar
                                      • - - Olive oil, extra virgin
                                      • - - Salt, table
                                      • 12½ oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                                      • 50 oz (at least 1400 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                                      Measure

                                      • 2 gal + 1 qt Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                                      • 2 Tbsp + 2 tsp Garlic, fresh, minced
                                      • cups Basil, fresh, chopped (gently wash basil under running water before cutting)
                                      • ¾ cup Balsamic vinegar
                                      • ¼ cup + 2 Tbsp Olive oil, extra virgin
                                      • 1 Tbsp 1 tsp Salt, table
                                      • 3 cups + 2 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                                      • 25 - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 8 lb 9½ oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                                        • about 4 cloves Garlic, fresh, minced
                                        • oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                                        • - - Balsamic vinegar
                                        • - - Olive oil, extra virgin
                                        • - - Salt, table
                                        • oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                                        • 25 oz (at least 700 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                                        Measure

                                        • 1 gal + 2 cups Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                                        • 1 Tbsp + 1 tsp Garlic, fresh, minced
                                        • ¾ cup Basil, fresh, chopped (gently wash basil under running water before cutting)
                                        • ¼ cup + 2 Tbsp Balsamic vinegar
                                        • 3 Tbsp Olive oil, extra virgin
                                        • 2 tsp Salt, table
                                        • 1½ cups + 1 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                                        • 12½ - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                                        50 Servings

                                          Weight

                                          • 17 lb 3 oz Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                                          • about 8 cloves Garlic, fresh, minced
                                          • 3 oz Basil, fresh, chopped (gently wash basil under running water before cutting)
                                          • - - Balsamic vinegar
                                          • - - Olive oil, extra virgin
                                          • - - Salt, table
                                          • 12½ oz Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                                          • 50 oz (at least 1400 g) Sandwich thins, whole-wheat (at least 56 g or 2 oz each)

                                          Measure

                                          • 2 gal + 1 qt Tomatoes, fresh, ¼" diced* (gently wash tomatoes under running water before cutting)
                                          • 2 Tbsp + 2 tsp Garlic, fresh, minced
                                          • cups Basil, fresh, chopped (gently wash basil under running water before cutting)
                                          • ¾ cup Balsamic vinegar
                                          • ¼ cup + 2 Tbsp Olive oil, extra virgin
                                          • 1 Tbsp 1 tsp Salt, table
                                          • 3 cups + 2 Tbsp Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
                                          • 25 - Sandwich thins, whole-wheat (at least 56 g or 2 oz each)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Wash hands with soap and water for at least 20 seconds.
                                          • Preheat oven to 350 °F.
                                          • In a large bowl, combine tomatoes, garlic, basil, balsamic vinegar, olive oil, salt, and mozzarella cheese. Set aside. Keep cold at 40 °F or lower (see notes).
                                          • Separate sandwich thins and place both halves on a sheet pan (18” x 26” x 1”). Bake for about 6–8 minutes or until toasted.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Place ¾ cup (6 oz server) tomato mixture on each toasted half.
                                          • Serve 1 piece. Serve immediately, or keep tomato mixture cold at 40 °F or lower.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Caprese Bruschetta USDA Recipe for Child Care Centers
                                          Amount Per Serving (1 piece Caprese Bruschetta)
                                          Calories 135 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 1g6%
                                          Cholesterol 3mg1%
                                          Sodium 285mg12%
                                          Total Carbohydrates 22g7%
                                          Dietary Fiber 3g13%
                                          Total Sugars 6g7%
                                          Protein 6g12%
                                          Calcium 28mg3%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          25 Servings:

                                          Tomatoes, fresh: 10 lb 2 oz

                                          50 Servings:

                                          Tomatoes, fresh: 20 lb 4 oz

                                          Notes

                                          • Contains milk (mozzarella cheese) and wheat (sandwich thins). Sandwich thins can be a hidden source of common allergens which include, milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
                                          • Sesame can appear as an ingredient in foods where it might not be expected (sandwich thins) and may be included in ingredient statements as “spice” or “flavoring.”
                                          • If not serving immediately, store sandwich thins and tomato mixture separately. Keep tomato mixture cold at 40 °F or lower.
                                          • The symbol indicates the recipe is whole grain-rich.
                                          • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
                                          Yield / Volume
                                          25 Servings:

                                          11 lb 2 oz

                                          25 Caprese Bruschetta

                                          50 Servings:

                                          22 lb 5 oz

                                          50 Caprese Bruschetta