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Bruschetta/Crostini: Olive Garden Tomato Basil Crostini

Source of Recipe

Carol Walberg


List of Ingredients

2 6" Boboli bread shells or similar Italian flat bread
2 tablespoons ex-virgin olive oil with
1 clove garlic
2 tablespoons fresh Parmesan -- grate
1 1/2 cups tomato/basil topping
1 1/2 cups roma tomatoes; seed -- dice
1 tablespoon fresh basil -- chop
1 tablespoon ex-virgin olive oil
1/4 teaspoon salt


Recipe

Preheat oven to 400ºF. 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. Serves 6.

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.