Olive Garden Tomato/Basil Crostini

* Exported from MasterCook *

OLIVE GARDEN TOMATO/BASIL CROSTINI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WALDINE VAN GEFFEN
VGHC42A-----
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

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 :



- - - - - - - - - - - - - - - - - -