[Anonymous]

Olive Garden Tomato/Basil Crostini

2 6" Boboli bread shells or -- Similar Italian flat
2 tb Extra-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.

(Note: You may prefer to use minced garlic mixed with the olive oil).