“OLIVE GARDEN” TOMATO/BASIL CROSTINI

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

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.

When is Your Grilled Steak Done?

First important rule, have your grill very very hot!

Testing a steak’s doneness by touch (the poke test)

NEVER cut into a piece of meat being cooked, you'll release the juices and have a very dry steak!

Here is the method the pros use, a simple poke with your finger and you can judge the approximate doneness.

Use the list below as a guide, but experience is the best teacher.

Very Rare Steak – feels soft and squishy

Rare Steak – soft to the touch - - similar to your thigh (unless of course you're a bike rider or wrestler, haha)

Medium-Rare Steak – yields gently to the touch -- make a relaxed fist and the soft part between your thumb and forefinger

Medium Steak – yields only slightly to the touch, beginning to firm up -- like the med rare only a bit farther up your hand where its not as soft

Medium-Well Steak – firm to the touch

Well-Done Steak – hard to the touch

Take the steak off the grill and put onto a heated plate, allow it to sit 4 - 5 minutes before eating so the juices can saturate the entire steak.