Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Olive Garden's Tomato-Basil Crostini
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- #84486
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 Boboli bread shells or similar Italian flat bread (6" diameter)
2 tablespoons freshly-grated parmesan cheese
Tomato-Basil Topping
1 1/2 cup seeded diced Roma tomatoes
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Garlic Oil
1 clove garlic, cut into thin slices
2 tablespoons extra-virgin olive oil
directions
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.
added by
sandralynn
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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