Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Bruschettas


ASPARAGUS & LEMON BRUSCHETTA
Maggiano's Little Italy Recipe

5 bruschetta toast, prepared
5 tablespoons cheese & prosciutto spread (see recipe below)
1/4 cup asparagus, cooked & sliced
2 tablespoons chive and lemon vinaigrette (see recipe below)
5 pieces lemon zest

Cheese & Prosciutto Spread:
1/4 cup ricotta cheese
1 1/3 oz cheese, room temperature
1 1/3 oz mascarpone cheese
1/4 cup prosciutto, diced
1/4 teaspoon garlic puree
1/2 tablespoon lemon juice
pinch of salt & pepper

Chive & Lemon Vinaigrette:
1 1/2 tablespoons Karo corn syrup
4 tablespoons lemon juice
1 tablespoon chives, chopped
3/4 cup vegetable oil
pinch salt & pepper

To Make the vinaigrette: In a food processor, blend the corn syrup and the lemon juice for 1 minutes. Turn blender on high speed and slowly pour vegetable oil through the top of the blender until fully incorporated. Add Chives and blend for 2 seconds. Set aside for assembly.

To make the cheese spread: In small mixer, mix the ricotta cheese and cream cheese, on speed 2 for 4 – 5 minutes or until smooth. Add the mascarpone cheese, garlic puree, and prosciutto and mix for another 1 or 2 minutes. Set aside for assembly.

To assemble the bruschetta: Par cook toast in the oven for 1 minute at 525 degrees or until golden brown. Place 1 tablespoon of the cheese and prosciutto spread on each piece of toast. Melt the cheese on the bruschetta in a 525 degree oven for 2 1/2 minutes or until golden brown. Place onto your serving platter. In a small mixing bowl mix the sliced asparagus and 1 tablespoon of lemon vinaigrette, lemon zest and season with salt and pepper. Place on top of each bruschetta toast – piling high and neat. Drizzle 1 tablespoon of lemon vinaigrette around and on top of the toast.





GOAT CHEESE & OLIVE BRUSCHETTA
Maggiano's Little Italy Recipe

5 slices of garlic bread, toasted
5 tablespoons goat cheese spread
5 teaspoons olive tapenade
5 slices of tomato, oven-dried
1/4 cup arugula

Goat Cheese Spread:
1/3 cup goat cheese
1/3 cup cream cheese

Olive Tapenade:
2 tablespoons kalamata olives, roughly chopped
1 tablespoon roasted red peppers, finely chopped
2 teaspoons red onions, finely chopped
1/4 teaspoon roasted garlic, pureed
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon basil, chopped
dash of salt & pepper

Olive Tapenade: mix all ingredients in a small mixing bowl and blend together. Let sit for at least an hour or prep the night before.

Goat Cheese Spread: Soften cream cheese and mix with goat cheese until smooth.

Roasted Tomatoes: Slice tomato and sprinkle with oilve oil, salt and pepper. Roast in the oven at 300 degrees for 15 minutes.

To Serve:  Slice baguette and rub with olive oil and garlic. Toast in the oven at 350 degrees for 5-7 minutes, until golden brown. Spread 1 tablespoon of the goat cheese spread on each piece of garlic bread. Place 1 slice of oven-dried tomatoes on top of the goat cheese. Warm in the oven by broiling for 2-3 minutes to melt the cheese and caramelize the tomatoes. Top each piece with 1 teaspoon of olive tapenade. Sprinkle arugula across the top.



SPINACH and GORGONZOLA BRUSCHETTA
Maggiano's Little Italy Recipe

Makes 2 Dozen

24 pieces Bruschetta Toast, sliced baguette
12 ounces Gorgonzola Spread, (see recipe below)
10 ounces Red Pepper Relish, (see recipe below)
1/3 cup bacon, diced 1/4 inch
1 cup spinach, julienne cut
2/3 cup Apple Cider Vinaigrette, (see recipe below)

Gorgonzola Spread
3/4 cup gorgonzola cheese, room temperature
1/2 cup cream cheese, room temperature
1/4 cup sour cream

In a small mixer, mix gorgonzola cheese, cream cheese, on speed 2 for 4–5 minutes or until smooth. Add the sour cream, and mix for another 1 – 2 minutes. Place into an 8 qt container and reserve for service.

Red Pepper Relish
1/2 cup roasted red peppers, diced
1/3 cup roasted red onions, diced
2/3 tablespoon olive oil
pinch of black pepper, freshly ground
pinch of salt

In a small mixing bowl, combine the roasted diced red peppers, roasted diced red onions, olive oil, black pepper and salt & pepper. Mix. Set aside.

Apple Cider Vinaigrette
1/4 cup vinegar, red wine
1/3 cup vinegar, apple cider
1/4 cup sugar, granulated
2 tablespoons mustard, Dijon
1 teaspoon roasted garlic, minced
pinch of salt & pepper
1 cup vegetable oil

In a small sauce pan reduce apple cider vinegar, red wine vinegar and sugar in sauce pot and bring up to a boil and allow mixture to reduce by half on medium heat for approximately 5-10 minutes. Pour vinegar reduction into small container. Combine vinegar reduction with Dijon mustard, roasted garlic, salt and pepper, and using a mixer, slowly drizzle in vegetable oil to emulsify.

Assembly: Par cook the Bruschetta Toast for 1 minute at 525 degrees in the oven and cool. Place approximately 1 tablespoon of Gorgonzola Spread on each piece of Bruschetta Toast. Set the finished Bruschetta in the oven for 2 minutes at 525 degrees until cheese begins to melt. Place Bruschetta on serving platter. In a small mixing bowl combine the Red Pepper Relish, Bacon, Julienne Spinach and Apple Cider Vinaigrette. Spoon the mixture equally on top of each prepared toast.



ASPARAGUS and LEMON BRUSCHETTA
Maggiano's Little Italy Recipe

5 bruschetta toast, prepared
5 tablespoons Cheese & Prosciutto Spread, (see recipe below)
2 ounces asparagus, cooked & sliced 1/4 inch
2 tablespoons Chive and Lemon Vinaigrette, (see recipe below)
5 pieces lemon zest

Cheese & Prosciutto Spread
1/4 cup ricotta cheese
1 1/3 ounces cream cheese, room temperature
1 1/3 ounces mascarpone cheese
1/4 cup prosciutto, diced
1/4 teaspoon garlic puree
1/2 tablespoon lemon juice
pinch of salt & pepper

Chive & Lemon Vinaigrette
1 1/2 tablespoons Karo corn syrup
4 tablespoons lemon juice
1 tablespoon chives, chopped
3/4 cup vegetable oil
pinch salt & pepper

To Make the vinaigrette: In a food processor, blend the corn syrup and the lemon juice for 1 minutes. Turn blender on high speed and slowly pour vegetable oil through the top of the blender until fully incorporated. Add Chives and blend for 2 seconds. Set aside for assembly.

To make the cheese spread: In small mixer, mix the ricotta cheese and cream cheese, on speed 2 for 4–5 minutes or until smooth. Add the mascarpone cheese, garlic puree, and prosciutto and mix for another 1–2 minutes. Set aside for assembly.

To assemble the bruschetta: Par cook toast in the oven for 1 minute at 525 degrees or until golden brown. Place 1 tablespoon of the cheese and prosciutto spread on each piece of toast. Melt the cheese on the bruschetta for 2 1/2 minutes or until golden brown. Place onto your serving platter. In a small mixing bowl mix the sliced asparagus and 1 tablespoon of lemon vinaigrette, lemon zest and season with salt and pepper. Place on top of each bruschetta toast, piling high and neat. Drizzle 1 tablespoon of lemon vinaigrette around and on top of the toast.





GOAT CHEESE and OLIVE BRUSCHETTA
Maggiano's Little Italy Recipe

5 slices of garlic bread, toasted
5 tablespoons goat cheese spread
5 teaspoons olive tapenade
5 slices of tomato, oven dried
1/4 cup rocket arugula

Goat Cheese Spread
1/3 cup goat cheese
1/3 cup cream cheese

Olive Tapenade
2 tablespoons Kalamata olives, chopped
1 tablespoon roasted red peppers, finely chopped
2 teaspoons red onions, finely chopped
1/4 teaspoon roasted garlic, pureed
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon basil, chopped
dash of salt & pepper

Olive Tapenade:  Mix all ingredients in a small mixing bowl and blend together. Let sit for at least an hour or prep the night before.

Goat Cheese Spread: Soften cream cheese and mix with goat cheese until smooth.

Slice tomato and sprinkle with olive oil, salt and pepper. Roast in the oven at 300 degrees for 15 minutes. Slice baguette and rub with olive oil and garlic. Toast in the oven at 350 degrees for 5-7 minutes, until golden brown. Spread 1 tablespoon of the goat cheese spread on each piece of garlic bread. Place 1 slice of oven dried tomatoes on top of the goat cheese. Warm in the oven by broiling for 2-3 minutes to melt the cheese and caramelize the tomatoes. Top each piece with 1 teaspoon of olive tapenade. Sprinkle rocket arugula across the top.

4 comments:

  1. I know it might be a simple bread recipe, but would you happen to know Maggiano's method for their bread? The simple bread they put out first while you wait for drinks and appetizers.

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