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.
Maggiano's Little Italy Recipe
2/3 cup grated mozzarella cheese
1/3 cup goat cheese
1/3 cup cream cheese, softened
2/3 tablespoon olive oil
1/2 tablespoon fresh basil, chopped
pinch of black pepper, freshly ground
1/2 tablespoon fresh chives, finely chopped
1/3 cup toasted pine nuts, prep, finely chopped
1/3 cup parmesan cheese
4 ounces marinara sauce
1 tablespoon pesto
fresh basil sprig
garlic bread, cut into 3 pieces, then in half on a bias
Using a small mixer blend the grated mozzarella cheese, goat cheese, cream cheese, and olive oil together until smooth. Transfer to a small plastic container and fold in the basil, chives and black pepper. Combine Parmesan cheese and chopped pine nuts. Lightly sprinkle some of the Parmesan and pine nut mixture on top of the goat cheese and then flatten into a small disk. Turn over and lightly press the other side with the mixture.
Place pine nut crusted goat cheese disk onto a parchment lined tray. Ladle hot marinara sauce onto serving dish and place the Quattro Formaggio into the center of the dish. Bake in the oven at 525 degrees for about 3 minutes or until golden brown and slightly melted. Place the pesto on top and in the center of the goat cheese. Place the basil sprig in the pesto.