Serving Size: 6
2 Boboli bread shells, 6" dia
(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 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.
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.
This recipe yields 6 servings.