Olive Garden Tomato/Basil Crostini

Ingredients:

• 2 6" Boboli bread shells or -- similar Italian flat
• 2 tablespoons Ex-virgin olive oil with
• 10 milliliters Garlic
• 2 tablespoons Fresh parmesan -- grated
• 1 1/2 cups TOMATO/BASIL TOPPING
• 1 1/2 cups Roma tomatoes- seed -- diced
• 1 tablespoon Fresh basil -- chopped
• 1 tablespoon Extra virgin olive oil
• 1/4 teaspoon Salt

Preparation:

• 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.