Carrabbas Italian Grills Bruschette Carrabba Food

CARRABBA'S ITALIAN GRILL BRUSCHETTE CARRABBA

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 PARMESAN DRESSING

Steps:

• Gradually blend milk into mayonnaise.
• Mix in cheese, vinegar and Worcestershire sauce.
• Chill.
• Serve on tossed salad greens.

CARRABBA'S ITALIAN GRILL VEGETABLES IN PADELLA

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.