Olive Garden Tomato/Basil Crostini

Course : Vegetables
Serves: 6
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2 loaf boboli bread shells or -- similar italian flat 6 inch
2 tablespoons ex-virgin olive oil with
2 cloves 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 / Directions:

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

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