Recipe - Olive Garden Tomatobasil Crostini

WALDINE VAN GEFFEN
VGHC42A
2 6" Boboli bread shells or
Similar Italian flat
2 tablespoon Exvirgin olive oil with
10 ml Garlic
2 tablespoon Fresh parmesan grated
1 One half cup TOMATO/BASIL TOPPING
1 One half cup Roma tomatoes; seed
Diced
1 tablespoon Fresh basil chopped
1 tablespoon Extra virgin olive oil
One fourth teaspoon Salt

Preheat oven to 400~. GARLICOILLet 1 clove garlic soak in 2 tablespoon olive oil
for 1 hour before using. Line a sheet pan or cookie sheet with foil.
Dribble 2 tablespoon 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. TOPPINGBlend 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 :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini