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Olive Garden Tomato/Basil Crostini
Author/Submitted by:
Servings: 6
Categories:
Appetizers
Ingredients: 2
6"
Boboli shell,
similar Italian flat
2
tablespoons
Extra virgin olive oil 2/3
tablespoon
Garlic 2
tablespoons
Parmesan cheese,
fresh, grated
1 1/2
cups
TOMATO/BASIL TOPPING,
see below
1 1/2
cups
Roma tomato,
seeded and diced
1
tablespoon
Fresh basil,
chopped
1
tablespoon
Extra virgin olive oil 1/4
teaspoon
Salt
Directions:
1.
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.
2.
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).
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