Olive Garden Tomato

Olive Garden Tomato/Basil Crostini.

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).