Olive Garden Tomato/Basil Crostini

Grrrrrgh!
Course : Pizza
From: HungryMonster.com
Serves: 6
 

Ingredients:

2 loaf 6 inch boboli bread shells or -- similar italian flat
2 tablespoons ex-virgin olive oil with
1 clove garlic
2 tablespoons fresh parmesan -- grated
1 1/2 cups tomato/basil topping
1 1/2 cups roma tomatoes; seed -- diced
1 tablespoons fresh basil -- chopped
1 tablespoons extra virgin olive oil
1/4 teaspoon salt
 

Preparation:

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).