Recipe for Olive Garden Tomato/Basil Crostini


2 6 boboli bread shells or - similar; italian flat - bread
2 tablespoon ex-virgin olive oil with
1 cl garlic
1 1/2 cup tomato/basil topping
1 1/2 cup roma tomatoes; seed; dice
1 tablespoon fresh basil; chop
1 tablespoon ex-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).

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