Carrabbas Italian Grill Bruschette Carrabba Recipes

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CARRABBA'S ITALIAN GRILL'S BRUSCHETTE CARRABBA



Carrabba's Italian Grill's Bruschette Carrabba image

Provided by Global Cookbook

Number Of Ingredients 10

1 loaf Italian-style or possibly French bread
1 stk butter softened
3 x garlic cloves - (to 4) finely minced
1/2 tsp garlic pwdr
3 slc Fontina cheese thinly sliced, and trimmed to fit bread slices
3 slc mozzarella cheese thinly sliced, and trimmed to fit bread slices
3 ounce mushrooms sliced, and sauteed in butter
3 slc Roma tomato, 1/4" thick
1 1/2 Tbsp. pesto sauce (use the classic Pesto containing basil and pinenuts, available most grocery store Drizzle of extra-virgin extra virgin olive oil
1 pch julienned fresh basil

Steps:

  • Bake loaf of Italian bread in oven till lightly browned. Slice the bread into 1/2-inch slices and throw away end pcs. Cut larger middle slices into equal halves. Mix softened butter with minced garlic and garlic pwdr. Spread garlic butter over six of the smaller pcs of bread. Place fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pcs 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 500 degree oven for 4 min, or possibly till cheese has melted. Remove from oven and top fontina-mushroom bruschette with a drizzle of extra virgin olive oil. Don't add in extra virgin olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves. This recipe yields 6 slices. Comments: "Bruschette" (singular form is Bruschetta); is a grilled rustic Italian bread, embellished, with a variety of toppings. In its simplest form, Bruschetta can consist of toasted bread, rubbed with fresh garlic and drizzled with extra-virgin extra virgin olive oil. Or possibly it can be topped according to your own tastes and imagination, like these mouthwatering variations from Carrabba's. Carrabba's Manager Charles Criswell graciously shares their tantalizing version of this simple, rustic antipasto, that includes some with sauteed mushrooms paired with fontina cheese, as well as the ever-popular tomato-pesto-mozzarella combination. The pesto can be made at home, but it is widely available now is our markets.

Nutrition Facts : ServingSize 83 g, Calories 229, Fat 22.33 g, TransFat 0.0 g, SaturatedFat 13.09 g, Cholesterol 59 g, Sodium 275 g, Carbohydrate 2.65 g, Fiber 0.6 g, Sugar 1.31 g, Protein 5.8 g

CARRABBA'S ITALIAN GRILL BRUSCHETTE CARRABBA



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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