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  • Italian Tomato/Basil Crostini

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    Italian Tomato/Basil Crostini
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 x 6" boboli bread shells or possibly similar Italian flat bread
    • 2 Tbsp. ex-virgin extra virgin olive oil with
    • 1 x clove garlic
    • 2 Tbsp. fresh parmesan, grate
    • 1 1/2 c. tomato/basil topping
    • 1 1/2 c. roma tomatoes, seed, dice
    • 1 Tbsp. fresh basil, chop
    • 1 Tbsp. ex-virgin extra virgin olive oil
    • 1/4 tsp salt

    Directions

    1. Preheat oven to 400F. GARLIC-OIL-Let 1 clove garlic soak in 2 tb extra virgin olive oil for 1 hour before using. Line a sheet pan or possibly cookie sheet with foil. Dribble 2 tb garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 min, till warm, but not crisped or possibly dry.
    2. Cut the Boboli into 6 wedges or possibly 2x2" squares. Remove to a serving plate and cover, generously, with a cool tomato/basil topping, serve immediately.
    3. TOPPING-Blend all ingredients thoroughly and chill for 2 hrs before serving. Just prior to serving, drain in a colander or possibly strainer to eliminate excess liquid. (My
    4. Note: I would prefer chopped garlic mixed with the extra virgin olive oil).

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