Side Pannel
Olive Garden Tomato/basil Crostini
Olive Garden Tomato/basil Crostini
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- WALDINE VAN GEFFEN
- 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 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
Directions
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).
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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