Olive Garden Tomato/basil Crostini

---------- Recipe via Meal-Master (tm) v8.05

Title: Olive Garden Tomato/basil Crostini
Categories: Appetizers, Breads, Sauces
Yield: 6 Servings

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
2 6" Boboli bread shells or
-similar Italian flat bread
2 tb Ex-virgin olive oil with
1 cl Garlic
2 tb Fresh parmesan; grate
1 1/2 c TOMATO/BASIL TOPPING
1 1/2 c Roma tomatoes; seed, dice
1 tb Fresh basil; chop
1 tb Ex-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.

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