olive garden tomato-basil crostini
Olive Garden Tomato-Basil Crostini Posted by dizzybreez at recipegoldmine.com May 4, 2001 Source: Recipe by Olive Garden Restaurants 2 (6-inch diameter) Boboli bread shells (or sim...
Ingredients
- 2(6-inch diameter) boboli bread shells
- 2tablespoonfreshly-grated parmesan cheese
- 11/2 cups seeded diced roma tomatoes
- 1tablespoonchopped fresh basil
- 1tablespoonextra-virgin olive oil
- 1/4teaspoonsalt
- 1garlic clove, cut into thin slices
- 2tablespoonextra-virgin olive oil
Directions
- 1
Olive Garden Tomato-Basil Crostini Posted by dizzybreez at recipegoldmine.com May 4, 2001 Source: Recipe by Olive Garden Restaurants 2 (6-in
- 2
Just prior to serving, drain in a colander or strainer to eliminate excess liquid
- 3
For Garlic Oil: 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
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Preheat oven to 400 degrees F
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Line a sheet pan or cookie sheet with foil
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Dribble garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried
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Cut the Boboli into 6 wedges or 2-inch squares
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Remove to a serving plate and cover, generously, with the cold Tomato-Basil Topping, serve immediately