Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | -----waldine van geffen vghc |
2 \N | 6\" boboli bread shells or similar italian flat bread |
2 tablespoons | Ex-virgin olive oil with |
1 \N | Cl Garlic |
2 tablespoons | Fresh parmesan; grate |
1½ cup | Tomato/basil topping |
1½ cup | Roma tomatoes; seed; dice |
1 tablespoon | Fresh basil; chop |
1 tablespoon | Ex-virgin olive oil |
¼ teaspoon | Salt |
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.
(My Note: I would prefer minced garlic mixed with the olive oil).
Source: The Olive Garden.