Olive garden tomato/basil crostini
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----waldine van geffen vghc | ||
| 2 | 6\" boboli bread shells or similar italian flat bread | |
| 2 | tablespoons | Ex-virgin olive oil with |
| 1 | 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 |
Directions
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.