General
| Servings/Makes: | 6 |
|---|---|
| Total Time: | 2 hrs 10 mins |
| Type: | Appetizer |
| Attributed to: | Olive Garden |
| Web Source: | http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=59 |
| Tried: |
Ingredients
| Ingredient | Amount |
|---|---|
| Tomatoes, plum | 1-1/2 cups, seeded and jelly removed, diced 3/16" to 1/4" |
| Basil | 1 tbsp, finely chopped |
| Olive oil, extra virgin | 3 tbsp |
| Salt | 1/4 tsp |
| Garlic, cloves | 1 medium |
| Bread, Italian flat | 2 (4oz each) |
| Cheese, parmesan | 2 tbsp freshly grated |
Directions
Tomato-Basil Topping:
Blend 1 ½ cup(s) fresh plum tomatoes, seeds and jelly removed, diced 3/16" to ¼", 1 tbsp fresh basil, finely chopped, 1 tbsp extra virgin olive oil, and ¼ tsp salt thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain excess liquid.
Garlic-Infused Olive Oil:
Peel and crush garlic clove; add 2 tbsp extra virgin olive oil. Infuse (let soak) for one hour, before dribbling onto bread.
Crostini:
Preheat oven to 400 degrees F.
Line sheet pan or cookie sheet with foil.
Dribble Garlic-Infused Olive Oil over bread; sprinkle with Parmesan cheese. Bake for 4-5 minutes until hot, but not crisped or dried.
Cut bread into six wedges or 2" x 2" squares.
Remove to serving plate and top with chilled Tomato-Basil Topping. Serve immediately.
Comments / Suggestions
http://www.olivegarden.com has a serving calculator for this recipe.