Carrabbas Italian Grill Bruschette Carrabba Recipes

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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.

CARRABBA'S ITALIAN GRILL VEGETABLES IN PADELLA



Carrabba's Italian Grill Vegetables in Padella image

Make and share this Carrabba's Italian Grill Vegetables in Padella recipe from Food.com.

Provided by lazyme

Categories     Cauliflower

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

1 -2 ounce extra-virgin olive oil
2 large mushrooms, sliced
2 garlic cloves, chopped
1 ounce broccoli floret
1 ounce cauliflower floret
3 -4 baby carrots
4 slices red bell peppers
1 ounce yellow squash, sliced
1 ounce zucchini, sliced
kosher salt & freshly ground black pepper, to taste

Steps:

  • Heat a cast-iron skillet until very hot.
  • Add olive oil and mushrooms, stirring to coat the mushrooms with the olive oil.
  • Stir in chopped garlic and add remaining vegetables.
  • Season with salt and pepper and allow vegetables to obtain a crusty finish before turning.
  • Serve hot.

Nutrition Facts : Calories 314.2, Fat 28.9, SaturatedFat 4, Sodium 49.9, Carbohydrate 13.1, Fiber 3.2, Sugar 5.4, Protein 4.5

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