Olive Garden Tomato-Basil Crostini

Ingredients
2 6inch 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

Recipe
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 2x2inch 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.

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