Olive Garden Tomato Basil Crostini

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

Tomato-Basil Topping
1 1/2 cups seeded diced Roma tomatoes
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Garlic Oil
1 garlic clove, cut into thin slices
2 tablespoons 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 400 degrees F. 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.

Source: The Olive Garden