Olive Garden Tomato

      2    6" Boboli bread shells or --
           Similar Italian flat
      2 tb Ex-virgin olive oil with
     10 ml Garlic
      2 tb Fresh parmesan -- grated
  1 1/2 c  TOMATO/BASIL TOPPING
  1 1/2 c  Roma tomatoes; seed --
           Diced
      1 tb Fresh basil -- chopped
      1 tb Extra 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).


Yield: 6 Servings