Olive Garden Tomato/Basil Crostini
1 similar italian flat bread
2 tb ex-virgin olive oil with
1 clove garlic
2 tb fresh parmesan, grate
1 1/2 c tomato/basil topping
1 1/2 c roma tomatoes; seed, dice
1 tb fresh basil, chop
1 tb ex-virgin olive oil
1/4 ts salt
1 boboli bread shells or
Preheat oven to 400.
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.