2 6″ Boboli bread shells or Similar Italian flat bread
2 Tbsp Ex-virgin olive oil with 1 Tbsp Minced Garlic - Mix and set aside
2 Tbsp Fresh parmesan -- grated
1 1/2 c TOMATO/BASIL TOPPING
1 1/2 c Roma tomatoes – seeded & diced
1 Tbsp Fresh basil -- chopped
1 Tbsp Extra virgin olive oil
1/4 tsp Salt
Preheat oven to 400 degrees. Line a sheet pan or cookie sheet with foil. Lay bread on pan and dribble 2 Tbsp garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crispie 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.