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Olive garden tomato/basil crostini

Yield: 6 Servings WAL

Ingredients:

• 2 6" Boboli bread shells or -- Similar Italian flat
• 2 tb Ex-virgin olive oil with
• 10 ml Garlic
• 2 tb Fresh parmesan -- grated
• 1 1/2 c TOMATO/BASIL TOPPING
• 1 1/2 c Roma tomatoes; seed -- Diced
• 1 tb Fresh basil -- chopped
• 1 tb Extra virgin olive oil
• 1/4 ts Salt

Instructions:

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. Recipe By :

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