Carrabba's Italian Grill Bruschette Carrabba

Recipe by lazyme
READY IN: 14mins
YIELD: 6 slices


  • 1
    loaf Italian bread or 1 loaf French bread
  • 12
    cup butter, softened
  • 3 -4
    garlic cloves, finely chopped
  • 12
    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 12
    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)


  • 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.