Olive Garden Tomato Crostini

By LadyRev-2

Ingredients

• 2 Boboli bread shells (6-inch diameter; or similar Italian flat bread)
• 2 Tbsp. freshly-grated Parmesan cheese
• ***Tomato-Basil Topping***
• 1 1/2 cup seeded diced Roma tomatoes
• 1 Tbsp. chopped fresh basil
• 1 Tbsp. extra-virgin olive oil
• 1/4 tsp. salt
• ***Garlic Oil***
• 1 clove garlic, cut into thin slices
• 2 Tbsp. extra-virgin olive oil

Preparation

Step 1

For Tomato-Basil 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.

For Garlic Oil: Let a thinly-sliced clove of garlic soak in 2 Tbsp. olive oil for at least 1 hour before using to allow the flavor to infuse.

Preheat oven to 400 degrees F. Line a sheet pan or cookie sheet with foil.

Dribble 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 2-inch squares. Remove to a serving plate and cover, generously, with the cold Tomato-Basil Topping, serve immediately.