Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.



Bruschetta Carrabba

Carrabba's 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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