Name: Olive Garden Tomato/basil Crostini
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Appetizers	6	Servings

INGREDIENTS

		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

INSTRUCTIONS

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     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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