Olive Garden's Tomato-Basil Crostini
recipe at a glance
ready in: 2-5 hrs
serves/makes: 6recipe id: 84486
2 Boboli bread shells or similar Italian flat bread (6" diameter)
2 tablespoons freshly-grated parmesan cheese
1 1/2 cup seeded diced Roma tomatoes
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1 clove garlic, cut into thin slices
2 tablespoons extra-virgin olive oil
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 tablespoons 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 bread, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried.
Cut the bread into wedges or 2-inch squares. Remove to a serving plate and cover, generously, with the cold Tomato-Basil Topping, and serve immediately.
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