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.

Carrabba’s Pollo Rosa Maria Copycat

 

If you’ve ever dined at Carrabba’s Italian Grill, you’ve likely swooned over their Pollo Rosa Maria—a succulent chicken breast stuffed with prosciutto and Fontina cheese, topped with a zesty lemon basil sauce. This copycat recipe brings that restaurant-quality dish to your kitchen, and I’ve added my own spin to make it even more approachable and delicious. After making it myself, I can confirm it’s magnificent! I swapped out prosciutto for smoked deli ham (because prosciutto can feel like chewy ham jerky) and tweaked the cooking method for larger chicken breasts. The result? Pure perfection.Carrabba’s Pollo Rosa Maria Copycat

4 (6-oz.) skinless, boneless chicken breasts (or larger, if preferred)
4 oz. sliced smoked deli ham (or Italian prosciutto, if you prefer)
4 oz. sliced Fontina cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
8 oz. sliced mushrooms
3 T. butter
1 T. flour
1 c. chicken broth
2 T. freshly squeezed lemon juice
1 T. lemon zest
2 T. fresh chopped basil

 Using a sharp knife, carefully make a horizontal slit in each chicken breast to form a pocket, ensuring not to cut all the way through. Stuff each pocket with 1 oz. of smoked deli ham (or prosciutto) and 1 oz. of Fontina cheese. Secure with toothpicks if needed. Season both sides with kosher salt and black pepper.

Heat a grill pan over medium heat and spray with cooking spray. Once hot, add the chicken breasts and cook for 4-5 minutes per side until golden. If using larger chicken breasts, transfer them to an au gratin dish with a layer of lemon basil sauce (see below) on the bottom, add more sauce on top, cover with foil, and bake at 350°F for 20 minutes, or until the internal temperature reaches 165°F. Remove from the heat, cover loosely with foil, and set aside.

In a small saucepan, melt the butter over medium heat. Add the sliced mushrooms and cook until soft, about 5 minutes. Stir in the flour to form a roux, cooking for 1 minute. Gradually whisk in the chicken broth, lemon juice, lemon zest, and chopped basil. Continue whisking until the sauce thickens slightly, about 2-3 minutes.

Plate the chicken breasts individually or arrange them on a serving platter. Spoon the lemon basil sauce over the top and serve hot. Pair with roasted vegetables, mashed potatoes, or a light salad for a complete meal.

This Pollo Rosa Maria copycat, with its smoky ham twist and tender, juicy chicken, delivers a perfect balance of savory, creamy, and tangy flavors. Whether you stick to the original prosciutto or try my smoked ham variation, this dish is ideal for weeknight dinners or special occasions. Enjoy restaurant-quality flavors right at home!

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