• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Olive Garden Tomato/basil Crostini

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 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 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).

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