Restaurant Recipes

Olive Garden Tomato-Basil Crostini

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Yield: 6 servings



  • 2 (6 inch diameter) Boboli bread shells (or similar Italian flat bread)
  • 2 tablespoons freshly-grated Parmesan cheese

Tomato-Basil Topping

  • 1 1/2 cups seeded diced Roma tomatoes
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt

Garlic Oil

  • 1 garlic clove, cut into thin slices
  • 2 tablespoons extra-virgin olive oil


Tomato-Basil Topping

  1. Blend all ingredients thoroughly and refrigerate for 2 hours before serving.
  2. Just prior to serving, drain in a colander or strainer to eliminate excess liquid.

Garlic Oil

  1. Let a thinly-sliced clove of garlic soak in 2 tablespoons olive oil for at least 1 hour before using to allow the flavor to infuse.
  2. Heat oven to 400 degrees F. Line a sheet pan or cookie sheet with foil.
  3. Dribble garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried.


  1. Cut the Boboli into 6 wedges or 2 inch squares. Remove to a serving plate and cover, generously, with the cold Tomato-Basil Topping.
  2. Serve immediately.


Posted by dizzybreez at Recipe Goldmine May 4, 2001.

Source: Olive Garden Restaurants

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