Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      6"            boboli bread shells or
                        similar Italian flat bread
   2      tablespoons   ex-virgin olive oil with
   1      clove         garlic
   2      tablespoons   fresh parmesan -- grate
   1 1/2  cups          tomato/basil topping
   1 1/2  cups          roma tomatoes; seed -- dice
   1      tablespoon    fresh basil -- chop
   1      tablespoon    ex-virgin olive oil
     1/4  teaspoon      salt

Preparation:

Preheat oven to 400F. 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.