CARRABBA'S ITALIAN GRILL BRUSCHETTE CARRABBA

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Carrabba's Italian Grill Bruschette Carrabba image

Make and share this Carrabba's Italian Grill Bruschette Carrabba recipe from Food.com.

Provided by lazyme

Categories     < 15 Mins

Time 14m

Yield 6 slices

Number Of Ingredients 11

1 loaf Italian bread or 1 loaf French bread
1/2 cup butter, softened
3 -4 garlic cloves, finely chopped
1/2 teaspoon garlic powder
3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices
3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices
3 ounces mushrooms, sliced, and sauteed in butter
3 slices roma tomatoes, sliced 1/4-inch thick
1 1/2 tablespoons pesto sauce (use the classic Pesto containing basil and pine nuts, available in most grocery stores)
1 pinch of extra-virgin olive oil
1 pinch fresh basil, cut into fine strips (julienne strips)

Steps:

  • Bake loaf of Italian bread in oven until lightly browned. Slice the bread into ½" slices and discard end pieces. Cut larger middle slices into equal halves.
  • Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread.
  • Place fontina slices on 3 buttered slices of bread.
  • Place mozzarella on the three remaining pieces of buttered bread.
  • Place sauteed mushrooms on top of the fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto.
  • Place all six slices on a baking pan and bake in a preheated 500ºF oven for 4 minutes, or until cheese has melted.
  • Remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil.
  • Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

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