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Olive Garden Tomato/basil Crostini

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OLIVE GARDEN TOMATO/BASIL CROSTINI
 Categories: Appetizers, Copycat
      Yield: 6 Servings
 
           WALDINE VAN GEFFEN
           VGHC42A-----
      2    6" Boboli bread shells or --
           Similar Italian flat
      2 tb Ex-virgin olive oil with
     10 ml Garlic
      2 tb Fresh parmesan -- grated
  1 1/2 c  TOMATO/BASIL TOPPING
  1 1/2 c  Roma tomatoes; seed --
           Diced
      1 tb Fresh basil -- chopped
      1 tb Extra 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.
  
  Recipe By     :
 
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