Olive Garden Tomato/basil Crostini Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN,
VGHC42A-----,
2: 6" Boboli bread shells or --,
Similar Italian flat,
2 tbsp: Ex-virgin olive oil with,
10 milliliter: Garlic,
2 tbsp: Fresh parmesan, grated
1 1/2 cup: TOMATO/BASIL TOPPING,
1 1/2 cup: Roma tomatoes, seed --
Diced,
1 tbsp: Fresh basil, chopped
1 tbsp: Extra virgin olive oil,
1/4 tsp: Salt,
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). Source: The Olive
Garden.
Recipe By :
Source from luhu.jp
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.
Recipe By :
Source from luhu.jp