Free Recipe Olive Garden Tomato/basil Crostini
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Olive Garden Tomato/basil Crostini Recipe
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
Olive Garden Tomato/basil Crostini 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 2×2 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
Cooking Temperature:
Recipe Serves: 6
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