Thread: Breads
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Old May 27, 2006   #4
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Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Olive Garden Tomato-Basil Crostini

Source: Recipe by Olive Garden Restaurants

2 (6-inch diameter) Boboli bread shells or similar Italian flat bread
2 tablespoons freshly-grated Parmesan cheese

Tomato-Basil Topping
1 1/2 cups seeded diced Roma tomatoes
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Garlic Oil
1 garlic clove, 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 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 Boboli into 6 wedges or 2-inch squares. Remove to a serving plate and cover,
generously, with cold Tomato-Basil Topping; serve immediately.
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