Olive Garden Tomato/Basil Crostini

Recipe Ingredients

2		Boboli bread shells or
		Similar Italian flat bread
2 tablespoons	30ml	Ex-virgin olive oil with
1		Garlic
2 tablespoons	30ml	Fresh parmesan - grate
1 1/2 cups	93g / 3.3oz	Tomato/basil topping
1 1/2 cups	93g / 3.3oz	Roma tomatoes; seed - dice
1 tablespoon	15ml	Fresh basil - chop
1 tablespoon	15ml	Ex-virgin olive oil
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Preheat oven to 400F. GARLIC-OIL-Let 1 clove garlic soak in 2 tb olive oil for 1 hour before using. Line a sheet pan or cookie sheet with foil. Dribble 2 tb garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried.

Cut the Boboli into 6 wedges or 2x2" squares. Remove to a serving plate and cover, generously, with a cold tomato/basil topping, serve immediately.

TOPPING-Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid. (My Note: I would prefer minced garlic mixed with the olive oil).

Source:
The Olive Garden.

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