Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Sun-Dried Tomato Pesto Bruschetta and Tomato, Olive and Mozzarella Salad

Print Share by Email Print Google + Twitter Facebook

Nutrition Facts

Serving Size: 20.9 oz
Amounts Per Serving
Calories 1050
Calories from Fat 630
% Daily Value*
Total Fat 70g 108%
Saturated Fat 17g 85%
Trans Fat 0g  
Cholesterol 45mg 15%
Sodium 2380mg 99%
Potassium 1070mg 30%
Total Carbohydrate 76g 25%
Dietary Fiber 9g 36%
Sugars 16g  
Protein 31g  
Vitamin A 4% Vitamin C 60%
Calcium 80% Iron 35 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Serving
Serving Size: 20.9 oz


Amount Ingredients
Bruschetta Mix:
1 cup Vine Ripe Tomatoes, Medium Diced
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Custom Culinary® Gold Label Sun-Dried Tomato Pesto Sauce
2 pieces Rustic Italian Bread, Sliced, Grilled, Warm
Tomato, Kalamata Olive and Fresh Mozzarella Salad:
1/4 cup Mini Grape Tomatoes
1/4 cup Kalamata Olives, Pits Removed
1/4 cup Mini Fresh Mozzarella
1/8 cup Prepared Balsamic Vinaigrette
2 Tbsp. Custom Culinary® Gold Label Sun-Dried Tomato Pesto Sauce
1 Tbsp. Basil, Fresh, Chopped

Recommended Product: 9668 Gold Label Sun-Dried Tomato Pesto Sauce


  1. To make Bruschetta Mix: Toss tomatoes, olive oil and 2 Tbsp. Gold Label Sun-Dried Tomato Pesto.
  2. Place equal amount on each italian bread slice.
  3. To make Tomato, Kalamata Olive and Mozzarella Salad: Blend grape tomatoes, olives, mozzarella, balsamic vinaigrette and 2 Tbsp. Gold Label Sun-Dried Tomato Pesto.
  4. Place on a fresh lettuce leaf and garnish with fresh basil.

Chef's Tips

Any combination of fresh heirloom, vine ripe or colored tomatoes in season will work for bruschetta mix.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

Comments (0)

Post a Comment

First Name

Last Name




In our effort to fight spam, we need you to enter the word that best describes the image below in the input box below in order to submit the form.