-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
2 6" Boboli bread shells or
-similar Italian flat bread
2 tb Ex-virgin olive oil with
1 cl Garlic
2 tb Fresh parmesan; grate
1-1/2 c TOMATO/BASIL TOPPING
1-1/2 c Roma tomatoes; seed, dice
1 tb Fresh basil; chop
1 tb Ex-virgin olive oil
1/4 ts Salt
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.
(My Note: I would prefer minced garlic mixed with the olive oil).
