Copycat Carrabba’s Mozzarella, Tomato & Pesto Bruschette

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1/4 cup butter, softened
4 cloves garlic, minced
1/4 teaspoon garlic powder
(6) (1/2-inch) slices Italian bread
6 slices mozzarella cheese – trimmed to fit bread slices
3 tablespoons basil Pesto
(6) (1/4-inch) slices Roma tomato
julienne fresh basil, for garnish

Mix butter with garlic and garlic powder. Spread butter mixture over bread slices. Place a slice of mozzarella on each piece of bread. Place a slice of tomato on each slice of mozzarella. Spread 1/2 tablespoon of Pesto over each slice of tomato.
Place bread on a cookie sheet and bake in a 500 degree F oven for 4 minutes, or until cheese has melted.
Sprinkle basil over the top.

Serves 2

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Andrew Carmellini's Risotto Rosso with Red Wine, Radicchio, and Smoked Mozzarella

[Photographs: Maggie Hoffman]

This risotto is easy to make but sophisticated in flavor, with rich tannins and complexity from wine and port, a smoky note from smoked mozzarella, and a touch of bitterness from wine-glazed radicchio.

Note: Port can be replaced with 1/2 cup red wine plus 1 tablespoon sugar. Risotto should have a creamy, stew-like consistency that runs if the plate is tilted. If your risotto has reduced too far, add extra water or stock as necessary to thin before serving.

Recipe adapted from Urban Italian by Andrew Carmellini

1 large head radicchio, outer leaves removed, split in half and cored1/4 cup extra virgin olive oil, divided1 medium clove garlic, lightly smashed under flat of knife blade1/2 cup port (see note)Kosher salt and freshly ground black pepper5 cups homemade chicken broth or low-sodium canned broth1 small onion, finely chopped (about 1/2 cup)2 cups Arborio rice1 cup dry red wine1 tablespoon fresh thyme leaves1/4 pound smoked mozzarella, cut into 1/4-inch dice (about 3/4 cup)1-ounce grated Parmigiano-Reggiano or Piave (about 1/4 cup) plus more for serving1 tablespoon butter1/4 cup flat leaf parsley, roughly chopped

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