| 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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