*  Exported from  MasterCook  *
 
                     OLIVE GARDEN TOMATO/BASIL CROSTINI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
 
   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). Source: The Olive Garden.
   
   Recipe By     :
  
 
 
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