Olive Garden Tomato/basil Crostiniappetizers 1 waldine van geffen VGHC42A----- 2 6 boboli bread shells or -- 1 similar italian flat 2 tablespoon ex-virgin olive oil with 10 ml garlic 2 tablespoon fresh parmesan -- grated 1 1/2 cup tomato/basil topping 1 1/2 cup roma tomatoes; seed -- 1 diced 1 tablespoon fresh basil -- chopped 1 tablespoon extra virgin olive oil 1/4 teaspoon 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 : |
