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Recipes from Maggiano's


Grilled Steak Bruschetta


5 pieces

1 ½  oz


10 pieces

4 oz

Bruschetta Toast, prep, par-cooked

Gorgonzola Cheese Spread, prep

Using a #100 scoop, place approximately 1/3 of an ounce of Gorgonzola Cheese Spread on each piece of par – cooked Bruschetta Toast. Gently push down with fingertips to flatten the spread to a 1/8". Reserve for service.


½ each

½ Tbsp

¼ tsp


1 each

1 Tbsp

½ tsp

Culotte Steak, cooled/sliced into 10 pieces

Herb Marinade, prep

S & P Mix, prep

Marinade the Culotte Steak with Herb Marinade and S & P Mix and grill for approximately 2 minutes on each side or until the steak is slightly charred and rare.  Cool and pre-slice into 10 slices on a slight bias about 30 minutes before service. Bake 5 pieces of steak on a sizzler platter next to the pre set Bruschetta in an impinger oven for 2 ½ minutes at 525°. Place the steak on the Gorgonzola Spread and Toast.


½ oz

½ oz

5 each

¼ oz

¼ tsp


1 oz

1 oz

10 each

2 Tbsp

½ tsp

Fresh Spinach,  ¼ " Julienne strips

Raw Red Onions, diced in 1/8" pieces

Spiced Walnuts, prep, ¾" pieces

Apple Cider Vinaigrette, prep

Truffle Oil

In a small mixing bowl combine the Fresh Spinach, Diced Red Onions, and Apple Cider Vinaigrette, mix gently and place over the top of the Bruschetta. Then top with the Spiced Walnut. Lightly drizzle the Truffle Oil over the top of the Bruschetta

Quality Identifiers:

  • Steak is seasoned, slightly charred and cooked to rare – medium rare but is not raw
  • Bruschetta Toast par cooked, Gorgonzola Spread is pushed down with the fingertips to evenly melt when cooking
  • Garnish ingredients are tossed gently and place evenly over the Bruschetta with the fondue


Recipe: Gorgonzola Spread, Prep (7Days)





Gorgonzola Cheese, Room Temperature




Cream Cheese, Room Temperature



Sour Cream



Fresh Chives, finely chopped



Garlic Puree






Gorgonzola Spread Prep:

  1. 1.    In small mixer, mix gorgonzola cheese, cream cheese, on speed 2 for 4 – 5 minutes or until smooth.
  2. 2.    Add the sour cream, garlic puree, and chopped chives and mix for another 1 – 2 minutes. Place into an 8 qt container and reserve for Bruschetta prep.
  3. 3.    Label, cover, date, and have a chef sign off.  Cold hold < 40°.


Hot Points:

  •  Cheeses weighed and properly mixed to a smooth consistency
  •  Garlic puree and chives mixed in evenly
  •  Do not over whip the ingredients
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