Meal Type: Appetizer/Starters

  • Thai Coconut Curry Lentil Bowl

    Thai Coconut Curry Lentil Bowl

    Thai Coconut Curry Lentil Bowl
    Recipes > Appetizer/Starters

    Thai Coconut Curry Lentil Bowl

    A rich and comforting coconut curry bowl, made with roasted butternut squash and sweet potatoes, tender kale, and hearty lentils. Infused with Thai red curry paste and coconut milk, then layered over warm rice. Finished with creamy avocado, crunchy peanuts, fresh herbs, and a hint of chili spice.

    Total Time

    85 min
    PDF

    Made with

    Campbell's Signature SoupsSoups, Stocks & BasesSignature Harvest Butternut Squash
    Signature Harvest Butternut Squash
    16
    • 1 pouch (4 lbs) 1 pouch (1.81 kg) Signature Harvest Butternut Squash
    • 14 fl oz each 414 mL each Coconut milk (2 cans)
    • ½ cup 113 g Thai yellow curry paste
    • 2 ½ cups 400 g Lentils du Puy (green) or Beluga lentils (black)
    • 4 cups 780 g Jasmine rice, cooked
    • 16 cups 1 kg Kale, chopped
    • ½ cup 125 mL Canola oil, divided
    • 2 tsp 11 g / 4.6 g Each salt and pepper, divided
    • 4 lbs 2 kg Sweet potato, peeled, cut (2.5 cm/1-in pieces)
    • 2 lbs 1 kg Cremini mushrooms, halved
    • 4 4 Ripe avocados, halved, pitted, peeled, cut into 16 slices
    • 1 cup 150 g Peanuts, toasted and chopped
    • ⅓ cup 53 g Cilantro, fresh, finely chopped
    • 3 tbsp 35 g Red chili pepper, seeded, thinly sliced
    Directions
    Nutrition Facts
    1. In large saucepan, combine soup, coconut milk and curry paste; bring to simmer. Stir in lentils. Cook for 20 to 25 minutes or until lentils are tender. Hold for service. (Makes 2 L/8 cups.)
    2. Cook rice according to package directions and hold for service. (Makes 1 L/4 cups)
    3. Preheat oven to 220°C (425°F). Toss together kale, 60 mL (¼ cup) oil and 5 mL (1 tsp) each salt and pepper. Arrange on parchment paper lined baking sheets. Roast for 12 to 15 minutes or until wilted and charred in spots. 
    4. Toss together mushrooms, remaining 30 mL (2 tbsp) oil, and remaining 2 mL (½ tsp) each salt and pepper. Arrange in single layer on parchment paper lined baking sheet. Roast for 10 to 15 minutes or until tender.
    5. In wide shallow bowl, plate in sections

    Serving

    1. Spoon 125 mL (½ cup) lentils and 60 mL (¼ cup ) rice into serving bowl. Top with 250 mL (1 cup) roasted vegetables, 4 slices avocado, 15 mL (1 tbsp) peanuts, and scant 5 mL (1 tsp) cilantro and 1 mL (¼ tsp) chili pepper.
    Nutrition Facts
    Per
    Calories
    Total Fat
    Saturated Fat
    + Trans Fat
    Cholesterol
    Sodium
    Total Carbohydrate
    Sugars
    Dietary Fibre
    Protein
    Potassium
    Calcium
    Iron
  • Bubbling French Onion Dip

    Bubbling French Onion Dip

    Bubbling French Onion Dip
    Recipes > Appetizer/Starters

    Bubbling French Onion Dip

    A decadent, warm, and creamy dip that oozes with flavour! Signature French Onion soup blends with rich cream cheese, sour cream, and Gruyère, while a touch of Dijon mustard and Parmesan bring it all together. Perfect for impressing your guests with a bubbling, savoury treat.

    Total Time

    60 min
    PDF

    Made with

    Campbell's Signature SoupsSoups, Stocks & BasesSignature French Onion
    Signature French Onion
    6
    • ½ tub (2 lbs) ½ tub (905 g) Signature French Onion
    • 3 packages (8 oz each) 3 packages (250 g each) Brick-style plain cream cheese
    • 1 ½ cups 375 g Sour cream
    • ¾ cups 172 g Mayonnaise
    • ½ cup 120 g Dijon mustard
    • 2 tsp 4.6 g Pepper
    • ¾ cup 70 g Parmesan cheese, grated
    • ¾ cup 30 g Fresh Chives, finely chopped
    • 3 cups 330 g Gruyère cheese, grated
    • 32 slices 32 slices Baguettes, each sliced into ¼-inch / 1 cm thick slices
    • ¾ cup 175 mL Olive oil
    • 6 tbsp 24 g Fresh parsley, finely chopped
    Directions
    Nutrition Facts
    1. In large mixer, beat together French Onion Soup, cream cheese, sour cream, mayonnaise, mustard and pepper until smooth. Stir Parmesan cheese and chives.
    2. Divide 250 mL (1 cup) dip among 8 baking dishes/ramekins. Sprinkle each with 45 mL (3 tbsp) Gruyère cheese. Cover and refrigerate for up to 2 days.
    3. Brush baguette slices with olive oil.
    4. Preheat oven to 220°C (425°F). Per 2 servings, bake dip in 1 baking dish for 10 to 12 minutes or until golden brown and bubbly. Meanwhile, toast 8 baguette slices on baking sheet for about 5 minutes or until golden brown.

      Serve dip with toasted baguette slices. Garnish with 5 mL (1 tsp ) parsley.

    Tips

    • Alternatively serve dip with crackers and crudités.
    Nutrition Facts
    Per
    Calories
    Total Fat
    Saturated Fat
    + Trans Fat
    Cholesterol
    Sodium
    Total Carbohydrate
    Sugars
    Dietary Fibre
    Protein
    Potassium
    Calcium
    Iron
  • Tomato and Roasted Red Pepper Soup with Tortellini and Swiss Chard

    Tomato and Roasted Red Pepper Soup with Tortellini and Swiss Chard

    Tomato and Roasted Red Pepper Soup with Tortellini and Swiss Chard
    Recipes > Appetizer/Starters

    Tomato and Roasted Red Pepper Soup with Tortellini and Swiss Chard

    A hearty and flavourful soup, featuring tender tortellini, fresh Swiss chard, and creamy ricotta. Perfect as a comforting dinner starter or a satisfying lunch main.

    Total Time

    25 min
    PDF

    Made with

    Campbell's Verve® SoupsSoups, Stocks & BasesVerve® Tomato Roasted Red Pepper Bisque
    Verve® Tomato Roasted Red Pepper Bisque
    1 bowl
    21
    • 2 pouches (4 lbs each) 2 pouches (1.81 kg each) Verve® Tomato Roasted Red Pepper Bisque
    • 3 cups 750 mL Water
    • 1 ¼ lb 567 g Fresh cheese tortellini
    • 8 cups 1 kg Swiss chard leaves, packed, trimmed, chopped
    • 2 cups 500 mL Ricotta
    • 1 cup 25 g Fresh basil leaves, torn
    • ¼ cup 60 mL Olive oil
    Directions
    Nutrition Facts
    1. Heat soup with 750 mL (3 cups) water in large stock pot set over medium heat; bring to simmer, stirring often, for 8 to 10 minutes or until heated through.
    2. Stir in tortellini and Swiss chard. Cook for about 5 minutes or until tortellini is cooked and Swiss chard is wilted. (Alternatively, heat soup according to package directions. Then add cooked tortellini and blanched Swiss chard just before service.)
    3. Keep warm for service. Makes 5 L (21 cups).

    Serving

    1. Ladle 325 mL (1 ⅓ cups) soup into serving bowl, ensuring that tortellini and Swiss chard are distributed evenly per portion. Top with 30 mL (2 tbsp) ricotta, 15 mL (1 tbsp) basil and 5 mL (1 tsp) olive oil. 
    Nutrition Facts
    Per 1 bowl
    Calories
    Total Fat
    Saturated Fat
    + Trans Fat
    Cholesterol
    Sodium
    Total Carbohydrate
    Sugars
    Dietary Fibre
    Protein
    Potassium
    Calcium
    Iron
  • Roasted Red Pepper Dip with Walnut and Goat Cheese

    Roasted Red Pepper Dip with Walnut and Goat Cheese

    Roasted Red Pepper Dip with Walnut and Goat Cheese
    Recipes > Appetizer/Starters

    Roasted Red Pepper Dip with Walnut and Goat Cheese

    A rich and flavourful dip made with Verve® Tomato Roasted Red Pepper Bisque, creamy gouda, garlic, parmesan, crumbled goat cheese, and toasted walnuts. Serve with crispy flatbreads, a deliciously indulgent appetizer, and perfect for sharing.

    Total Time

    30 min
    PDF

    Made with

    Campbell's Verve® SoupsSoups, Stocks & BasesVerve® Tomato Roasted Red Pepper Bisque with Gouda
    Verve® Tomato Roasted Red Pepper Bisque with Gouda
    ¼ 2 cup (500 mL) dish
    32
    • 8 pkg (8 oz each) 8 pkg (250 g each) Brick-style plain cream cheese
    • 1 pouch (4 lb) 1 pouch (1.81 kg) Verve® Tomato Roasted Red Pepper Bisque with Gouda
    • ¼ cup 48 g Minced garlic
    • 4 cups 400 g Parmesan cheese, grated
    • 4 cups 926 g Goat cheese, finely crumbled
    • 1 cup 130 g Walnuts, finely chopped
    • 16 16 Flatbreads (1260 g / 45 oz)
    • ½ cup 125 mL Olive oil
    • ½ cup 60 g Parsley (fresh), finely chopped
    Directions
    Nutrition Facts
    1. Using large electric mixer, beat cream cheese until smooth. Beat in soup and garlic until blended. Stir in Parmesan cheese. Makes 16 cups (4 L).
    2. Divide among eight 2-cup (500 mL) baking dishes or ramekins. Sprinkle each with ½ cup (125 mL) goat cheese and 2 tbsp (30 mL) walnuts. Cover and refrigerate for up to 2 days.
    3. Brush each flatbread with 1 ½ tsp (8 mL) olive oil.
    4. Preheat oven to 425°F (220°C) and preheat grill to medium-high heat. Bake dip for 8 to 10 minutes or until heated through and bubbly. Garnish with 1 tsp (5 mL) parsley.

      Meanwhile, grill flatbread for 1 to 2 minutes per side until grill-marked and toasted. Cut into 1-inch (2.5 cm) slices. Serve each dip with 2 flatbreads cut into slices.

    Tips

    • Alternatively, serve with pita breads, baguette toasts or artisanal crackers.
    • Sprinkle with pinch of hot or sweet smoked paprika before serving.
    Nutrition Facts
    Per ¼ 2 cup (500 mL) dish
    Calories
    Total Fat
    Saturated Fat
    + Trans Fat
    Cholesterol
    Sodium
    Total Carbohydrate
    Sugars
    Dietary Fibre
    Protein
    Potassium
    Calcium
    Iron

  • Creamy Tomato and Spinach Chicken Bites

    Recipes > Appetizer/Starters

    Creamy Tomato and Spinach Chicken Bites

    Creamy Tomato Bisque enrobes tender chicken and baby spinach, nestled in a delicate vol-au-vent puff pastry, and topped with seasoned breadcrumbs. These melt-in-your-mouth appetizers are a perfect blend of creamy, savoury, and crispy flavours.

    Total Time

    40 min
    PDF

    Made with

    Pepperidge FarmBakeryPepperidge Farm® Patty ShellsCampbell's Verve® SoupsSoups, Stocks & BasesVerve® Tomato Roasted Red Pepper Bisque with Gouda
    Verve® Tomato Roasted Red Pepper Bisque with Gouda
    1
    48
    Directions
    Nutrition Facts
    1. Preheat oven to 375°F (190°C). Whisk egg with water. Brush pastry shells with egg wash. Bake for 20 to 25 minutes.
    2. Meanwhile, heat bisque and cream in small saucepan set over medium heat; bring to a simmer. Stir in chicken; cook for 5 minutes, stirring often, until chicken is heated through. Add spinach; cook for 1 minute or until wilted.
    3. Meanwhile, melt butter in small skillet. Cook garlic for 1 minute or until softened. Stir in breadcrumbs, chives, oregano and pepper. Cook for 2 minutes or until toasted.
    4. Spoon chicken mixture evenly into baked pastry shells. Sprinkle with breadcrumb mixture.
    5. Tip: Add pinch of cayenne to bisque for a spicy addition. Substitute cooked baby shrimp for chicken.

    Tips

     
    Nutrition Facts
    Per 1
    Calories
    Total Fat
    Saturated Fat
    + Trans Fat
    Cholesterol
    Sodium
    Total Carbohydrate
    Sugars
    Dietary Fibre
    Protein
    Potassium
    Calcium
    Iron
  • Chorizo & Poblano Fundido

    Chorizo & Poblano Fundido

    Chorizo & Poblano Fundido
    Recipes > Appetizer/Starters

    Chorizo & Poblano Fundido

    A flavourful, cheesy dip, with a savoury blend of tomatillos, onion, cheddar cheese, and hearty chorizo sausage. This creamy, zesty dish is perfect for dipping. Perfect for sharing.

    Total Time

    60 min
    PDF

    Made with

    Campbell's Verve® SoupsSoups, Stocks & BasesVerve® Roasted Poblano & White Cheddar Soup with Tomatillos
    Verve® Roasted Poblano & White Cheddar Soup with Tomatillos
    2 cups
    8
    • 1 tbsp 15 mL Olive oil
    • 1 lb 500 g Raw chorizo sausage, removed from casings (about 4 sausages)
    • 1 ½ cups 375 mL Onion, diced
    • 1 ½ lbs 681 g Cheddar cheese, shredded
    • 1 lb 454 g Monterey Jack cheese, shredded
    • 1 tbsp 12 g All-purpose flour
    • 2 cups 500 mL Lager
    • 1 pouch (4 lb) 1 pouch (1.81 kg) Verve® Roasted Poblano & White Cheddar Soup with Tomatillos
    • Toppings:
    • ½ lb 226.8 g Chorizo sausage, crumbled, cooked
    • ¾ cup 180 g Tomatoes, diced
    • 1 cup 250 mL Green onions, sliced
    • ¾ cup 175 mL Cilantro leaves, fresh
    • Serve with:
    • 4 bags (275 g each) 4 bags (275 g each) Tortilla chips
    Directions
    Nutrition Facts
    1. Heat oil in large Dutch oven set over medium heat; cook chorizo and onion over medium heat for 8 to 10 minutes or until chorizo is browned.
    2. Toss shredded Cheddar and Monterey Jack with flour. Set aside.
    3. Stir lager into chorizo mixture; bring to boil. Cook for about 5 minutes or until reduced by half. Reduce heat to medium; stir in Roasted Poblano and White Cheddar Soup with Tomatillos.
    4. Add handfuls of cheese mixture to soup, stirring often, until incorporated. Simmer for 4 to 5 minutes or until cheese is melted and dip is thickened. (Makes 16 cups). Keep warm for service.

    To Serve

    1. Spoon 2 cups (500mL) dip into 2-cup (500 mL) baking dish. Top with 2 tbsp (30 g) sausage, 1 tbsp (15 g) diced tomato, 2 tbsp (30 g) green onions and 1 tbsp (12 g) cilantro leaves. Serve with 1/2 bag tortilla chips.

    Tips

    • Alternatively, reheat gently in 325°F (163°C) oven with 1 tbsp (15 mL) Cheddar cheese grated over top.
    • Substitute Swiss cheese for Monterey Jack cheese if desired.
    Nutrition Facts
    Per 2 cups
    Calories
    Total Fat
    Saturated Fat
    + Trans Fat
    Cholesterol
    Sodium
    Total Carbohydrate
    Sugars
    Dietary Fibre
    Protein
    Potassium
    Calcium
    Iron