Italian Tomato-basil Crostini Recipe

Italian Tomato-Basil Crostini

From caramia 16 years ago

Delicious ! My family loves this recipe and i have served it numerous times and still they want more.....

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.
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- by 2-inch squares. Remove to a serving plate and cover, generously, with the cold Tomato-Basil Topping, serve immediately

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" It was excellent "
rml ate it and said...
Fantastic! Love your recipes
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flavorsofitaly 16 years ago
Sounds great! Boboli would definitely be a nice change from our usual Italian bread - this is on my 'must try' list!
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jenniferbyrdez 16 years ago
Love this. Would never have thought to use a boboli for crustini. Thanks.
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Reviewed by 1 people