Best 3 Carrabbas Italian Grill Bruschette Carrabba Recipes

Carrabba's Italian Grill, renowned for its authentic Italian cuisine, takes pride in its Bruschetta, a classic Italian appetizer that tantalizes taste buds with its simplicity and freshness. This beloved dish features toasted bread slices adorned with a vibrant combination of ripe tomatoes, fragrant basil, and a drizzle of olive oil. The juicy tomatoes burst with natural sweetness, while the basil adds a touch of aromatic zest. With a sprinkle of garlic and salt, this delightful appetizer captures the essence of Italian culinary tradition.

This article presents three variations of Carrabba's Bruschetta, each offering a unique twist on the classic. The first recipe, "Bruschetta al Pomodoro," stays true to the traditional preparation, featuring vine-ripened tomatoes, fragrant basil, and a drizzle of extra virgin olive oil. The second recipe, "Bruschetta al Pesto," introduces a vibrant homemade pesto, combining fresh basil, pine nuts, and Parmigiano-Reggiano cheese, creating a flavorful spread that complements the toasted bread perfectly. The third recipe, "Bruschetta al Caprese," elevates the classic with the addition of fresh mozzarella cheese and ripe avocado slices, creating a symphony of flavors and textures.

These Bruschetta recipes are not only delicious but also visually appealing, making them perfect for entertaining guests or enjoying as a light lunch or snack. With easy-to-follow instructions and a selection of fresh ingredients, you can recreate the magic of Carrabba's Bruschetta in your own kitchen and impress your family and friends with your culinary skills.

Here are our top 3 tried and tested recipes!

CARRABBA'S ITALIAN GRILL'S BRUSCHETTE CARRABBA

Carrabba's Italian Grill's Bruschette Carrabba image

Provided by Global Cookbook

Number Of Ingredients 10

Ingredients

1 loaf Italian-style or possibly French bread
1 stk butter softened
3 x garlic cloves - (to 4) finely minced
1/2 tsp garlic pwdr
3 slc Fontina cheese thinly sliced, and trimmed to fit bread slices
3 slc mozzarella cheese thinly sliced, and trimmed to fit bread slices
3 ounce mushrooms sliced, and sauteed in butter
3 slc Roma tomato, 1/4" thick
1 1/2 Tbsp. pesto sauce (use the classic Pesto containing basil and pinenuts, available most grocery store Drizzle of extra-virgin extra virgin olive oil
1 pch julienned fresh basil

Steps:

Bake loaf of Italian bread in oven till lightly browned. Slice the bread into 1/2-inch slices and throw away end pcs. Cut larger middle slices into equal halves. Mix softened butter with minced garlic and garlic pwdr. Spread garlic butter over six of the smaller pcs of bread. Place fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pcs 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 500 degree oven for 4 min, or possibly till cheese has melted. Remove from oven and top fontina-mushroom bruschette with a drizzle of extra virgin olive oil. Don't add in extra virgin olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves. This recipe yields 6 slices. Comments: "Bruschette" (singular form is Bruschetta); is a grilled rustic Italian bread, embellished, with a variety of toppings. In its simplest form, Bruschetta can consist of toasted bread, rubbed with fresh garlic and drizzled with extra-virgin extra virgin olive oil. Or possibly it can be topped according to your own tastes and imagination, like these mouthwatering variations from Carrabba's. Carrabba's Manager Charles Criswell graciously shares their tantalizing version of this simple, rustic antipasto, that includes some with sauteed mushrooms paired with fontina cheese, as well as the ever-popular tomato-pesto-mozzarella combination. The pesto can be made at home, but it is widely available now is our markets.

Nutrition Facts : ServingSize 83 g, Calories 229, Fat 22.33 g, TransFat 0.0 g, SaturatedFat 13.09 g, Cholesterol 59 g, Sodium 275 g, Carbohydrate 2.65 g, Fiber 0.6 g, Sugar 1.31 g, Protein 5.8 g

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

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)

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 MEATBALLS

Carrabba's Italian Grill Meatballs image

Copycat recipe. This is also the way I make my meatballs. Using the three kinds of meat makes for a more moist and light meatball. I have also used this recipe for meatloaf.

Provided by Marie

Categories Veal

Time 35m

Yield 20 meatballs, 10 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb ground pork
1/2 lb ground veal
1/2 lb ground beef
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
4 minced garlic cloves, sauteed
1/3 cup dry breadcrumbs
1/4 cup finely chopped parsley
salt and pepper
olive oil (for frying)

Steps:

Combine all ingredients except olive oil in a bowl.
Heat oil in large saute pan over medium high heat.
Roll mixture into 1 1/2" balls and fry until golden brown.
Remove with a slotted spoon lined with paper towels.

Tips:

Use fresh, ripe tomatoes for the best flavor.
If you don't have fresh basil, you can substitute dried basil. However, fresh basil will give the bruschetta a much better flavor.
To make the bruschetta ahead of time, simply prepare the topping and store it in the refrigerator for up to 2 days. When you're ready to serve, toast the bread and top it with the bruschetta mixture.
Bruschetta is a versatile dish that can be served as an appetizer, a side dish, or even a main course. It's also a great way to use up leftover bread.

Conclusion:

Carrabba's Italian Grill's bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. With its fresh, flavorful ingredients and crispy bread, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy appetizer, give this recipe a try. You won't be disappointed!