Bruschetta Scotty Thompson – A Carrabba’s Copycat Recipe

 

If you’re craving a simple yet irresistible appetizer that pairs perfectly with a glass of Chianti or an Italian meal, this Bruschetta Scotty Thompson recipe, a Carrabba’s copycat, is your answer. Named after a Carrabba’s employee, this dish combines warm, garlicky bread with a luscious marinara and goat cheese dip that’s both easy to make and a crowd-pleaser. After friend Linda from Texas Quilt Gal, in a comment on my blog post about another Carrabba’s copycat recipe  — Pollo Rosa Maria — raved about her family’s love for this dish, I set out to recreate it. While the Carrabba’s cookbook didn’t have the exact recipe, a little research and creativity led me to this gem. I opted for homemade garlic bread for extra flavor, but store-bought works just as well. The star of the show is the dipping sauce simply made from goat cheese melted into rich marinara, creating a dip that’s perfect for any occasion.

Bruschetta Scotty Thompson

1 pkg. frozen garlic bread (or homemade garlic bread, baguette, or Italian bread)
24 oz. marinara sauce, I used Rao’s
1 8-oz. goat cheese log (plain or herbed)

Preheat your oven and bake the garlic bread according to package directions. If using a baguette or Italian bread, slice, brush with olive oil, and toast at 400°F for 8-10 minutes until golden.

In an oven-safe skillet, warm the marinara sauce over low-medium heat for about 3 minutes, stirring occasionally until evenly heated. Taste and adjust seasoning with a pinch of garlic powder if desired.

Slice the goat cheese log into 8-10 thick coins using dental floss for clean cuts, or crumble it if preferred. Place the goat cheese coins evenly in the warm marinara. Transfer the skillet to the oven (alongside the bread) and bake for 5-7 minutes until the cheese softens and spreads easily.

Remove from the oven and serve immediately with the warm garlic bread. For a creamier dip, stir the goat cheese into the marinara before serving.

This Bruschetta Scotty Thompson is perfect for a cozy night in, a dinner party appetizer, or a side to complement a fresh salad or pasta dish. The warm, cheesy marinara dip paired with crusty garlic bread is sure to impress your guests and satisfy your cravings.

Pesto Garlic Bread – A Fresh Twist on a Classic!

 

There’s something magical about garlic bread—crisp, buttery, and packed with flavor, it’s the ultimate sidekick to pasta nights or cozy dinners. But what if we swapped the usual garlic butter for something bolder, greener, and just as irresistible? Enter Pesto Garlic Bread, a vibrant spin that combines the herbaceous punch of basil pesto with the toasty comfort of garlic bread. Whether you’re hosting a dinner party or craving a quick appetizer, this recipe is your new go-to. It’s easy, customizable, and oh-so-delicious!

I recently had the idea to ditch traditional garlic butter and slather my bread with pesto, and let me tell you—it’s a game-changer. The basil, garlic, Parmesan, and pine nuts in pesto bring a fresh, nutty vibe that elevates every bite. After some experimenting, I found that mixing pesto with softened butter creates the perfect balance: creamy, rich, and just the right amount of pesto pizzazz. Top it with grated mozzarella and, oh mama! Yummy goodness in under 15 minutes!

Pesto Garlic Bread

 1 loaf French baguette, Italian bread, or ciabatta (12–16 inches)

¼ c. (4 T.) unsalted butter, softened

¼ c. (4 T.) store bought or homemade basil pesto

¼ c. grated mozzarella

Optional: Pinch of red pepper flakes or black pepper for a kick

Preheat oven to 375°F.

 In a small bowl, mix 1 softened butter and pesto together until smooth. (For bolder flavor, use 2 T. butter and 6 T. pesto.)

 Slice the loaf in half lengthwise or into 1-inch rounds. Place cut-side up on a baking sheet.

 Spread 1–2 T. of the butter-pesto mix evenly over each half (or 1 t. per slice). If using pesto alone, brush on a thin layer (1–2 t. per half) to avoid sogginess.

 Sprinkle with mozzarella, and/or add red pepper flakes for heat.

 Bake for 8–10 minutes until golden and bubbly.

Broil on high for 2–3 minutes, watching closely to prevent burning, until crispy.

 Slice and serve warm with pasta, soup, or marinara for dipping.

 Store extra spread in the fridge (3 days for butter-pesto, 1 week for pesto). Reheat bread in the oven, not the microwave, for crispness.

 Homemade Pesto: Blend 2 c. basil, ¼ c. pine nuts, ½ c. Parmesan, 2 garlic cloves, and ½ c. olive oil for a fresh batch.

Variations to Try

Cheesy Pesto Bread: Top with mozzarella and broil for a pizza-like vibe.

 Vegan Pesto Bread: Use vegan pesto and swap butter for vegan margarine or olive oil.

 Spicy Pesto Bread: Mix in ½ t. chili flakes or spread a layer of arrabbiata sauce underneath.

 Herb Boost: Add fresh chopped parsley or a pinch of lemon zest to the spread for extra brightness.

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