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Olive Garden Tomato/Basil Crostini

Author/Submitted by:
Servings: 6
Categories: Appetizers

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

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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