Carrabba's Italian Grill Bruschette Carrabba

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

• 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)

Recipe

• 1 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.
• 2 mix softened butter with chopped garlic and garlic powder. spread garlic butter over six of the smaller pieces of bread.
• 3 place fontina slices on 3 buttered slices of bread.
• 4 place mozzarella on the three remaining pieces of buttered bread.
• 5 place sauteed mushrooms on top of the fontina cheese. top the mozzarella cheese with the tomato slices and pesto.
• 6 place all six slices on a baking pan and bake in a preheated 500ºf oven for 4 minutes, or until cheese has melted.
• 7 remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil.
• 8 do not add olive oil to the tomato-pesto bruschette. sprinkle all bruschette with the thinly sliced basil leaves.