OLIVE GARDEN TOMATO-BASIL CROSTINI
Source: Recipe by Olive Garden Restaurants

2 (6-inch diameter) Boboli bread shells
(or similar Italian flat bread)
2 T. freshly-grated Parmesan cheese

Tomato-Basil Topping
1 1/2 C. seeded diced Roma tomatoes
1 T. chopped fresh basil
1 T. extra-virgin olive oil
1/4 tsp. salt

Garlic Oil
1 garlic clove, cut into thin slices
2 T. 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 400ºF. 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.