Olive Garden Tomato/Basil Crostini
Grrrrrgh!
Course : Vegetables
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***WALDINE VAN GEFFEN VGHC42A***
  2                 6"  boboli bread shells or -- similar italian
                        -- flat
  2        tablespoons  ex-virgin olive oil with
  10       milliliters  garlic
  2        tablespoons  fresh parmesan -- grated
  1 1/2           cups  tomato/basil topping
  1 1/2           cups  roma tomatoes; seed -- diced
  1         tablespoon  fresh basil -- chopped
  1         tablespoon  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).

 

Nutritional Information:

21 Calories (kcal); 2g Total Fat; (92% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 89mg Sodium