Carrabba's Italian Grill Bruschette Carrabba
- Ready In:
- 14mins
- Ingredients:
- 11
- Yields:
-
6 slices
ingredients
- 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)
directions
- 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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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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