Sunday, February 9, 2014
Bruschetta Carrabba
Carrabbas Italian Bruschetta Carrabba
Copycat Recipe
Serves 2-4
1 loaf Italian-style or French bread
1 stick butter, softened
3 - 4 cloves garlic, 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 oz mushrooms, sliced, and sauteed in butter
3 slices Roma tomato, sliced 1/4" thick
1 1/2 tablespoon pesto sauce (use the classic pesto containing basil and pine nuts )
pinch of extra-virgin olive oil
pinch of fresh basil, cut into fine strips (julienne strips)
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. Bake in a preheated 500ºF oven for 4 minutes, or until cheese has melted. Remove from oven and top with fontina mushroom bruschetta with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschetta. Sprinkle all bruschetta with the thinly sliced basil leaves.
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