Olive Garden Tomato-Basil Crostini - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Non Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=118) +--- Thread: Olive Garden Tomato-Basil Crostini (/showthread.php?tid=193166) |
Olive Garden Tomato-Basil Crostini - tubeN2 - 03-29-2005 2 (6-inch diameter) Boboli bread shells (or similar Italian flat bread) 2 tablespoons freshly-grated Parmesan cheese Tomato-Basil Topping 1 1/2 cups seeded diced Roma tomatoes 1 tablespoon chopped fresh basil 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt Garlic Oil 1 garlic clove, cut into thin slices 2 tablespoons extra-virgin olive oil For Tomato-Basil 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. For Garlic Oil: Let a thinly-sliced clove of garlic soak in 2 tablespoons olive oil for at least 1 hour before using to allow the flavor to infuse. Preheat oven to 400 degrees F. Line a sheet pan or cookie sheet with foil. Dribble 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-inch squares. Remove to a serving plate and cover, generously, with the cold Tomato-Basil Topping, serve immediately. Yields 6 servings. |