Olive garden tomato/basil crostini

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Recipe by: benne

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----waldine van geffen vghc 2 tb Fresh parmesan; grate
2 6" boboli bread shells or 1 1/2 c Tomato/basil topping
-- similar italian flat 1 1/2 c Roma tomatoes; seed; dice
-- bread 1 tb Fresh basil; chop
2 tb Ex-virgin olive oil with 1 tb Ex-virgin olive oil
1 Cl Garlic 1/4 ts 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.