Olive Garden Tomato-Basil Crostini

Yield: 6 servings

Ingredients

Bread

• 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

Instructions

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.

Bread

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.

Attribution

Posted by dizzybreez at Recipe Goldmine May 4, 2001.

Source: Olive Garden Restaurants