Carrabba'S Italian Grill Bruschette Carrabba

  1. Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2" slices and discard end pieces. Cut larger middle slices into equal halves.
  2. Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread.
  3. Place fontina slices on 3 buttered slices of bread.
  4. Place mozzarella on the three remaining pieces of buttered bread.
  5. Place sauteed mushrooms on top of the fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto.
  6. Place all six slices on a baking pan and bake in a preheated 500u0b0F oven for 4 minutes, or until cheese has melted.
  7. Remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil.
  8. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

italian bread, butter, garlic, garlic powder, cheese, mozzarella cheese, mushrooms, roma tomatoes, pesto sauce, extravirgin olive oil, fresh basil

Taken from www.food.com/recipe/carrabbas-italian-grill-bruschette-carrabba-419933 (may not work)

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