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Olive Garden Tomato-Basil Crostini

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  • Yields: 6
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

Tomato-Basil Topping Ingredients:

  • 1 1/2 cups seeded diced Roma tomatoes

Garlic Oil Ingredients:

  • 1 garlic clove, cut into thin slices

Directions:

  1. For Tomato-Basil Topping: Blend all ingredients thoroughly and refrigerate for 2 hours before serving.
  2. Just prior to serving, drain in a colander or strainer to eliminate excess liquid.
  3. For Garlic Oil: Let a thinly-sliced clove of garlic soak in 2 Tbsp olive oil for at least 1 hour before using to allow the flavor to infuse.
  4. Preheat oven to 400° F. Line a sheet pan or cookie sheet with foil.
  5. 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.

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