Olive Garden Tomato/Basil Crostini

1 similar italian flat bread
2 tb ex-virgin olive oil with
1 clove 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
1 boboli bread shells or
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.