Olive Garden Bruschetta Caprese

Celticevergreen's Note:

This is a copycat recipe of Olive Garden's Bruschetta Caprese. Time does not list 2 hr chill time.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 2 (6 inch) Boboli pizza crusts
• 2 tablespoons extra virgin olive oil
• 1 garlic clove , minced
• 2 tablespoons parmesan cheese , grated

Topping

• 1 ½ cups Italian plum tomatoes , seeded and diced
• 1 tablespoon fresh basil , chopped
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon salt

Directions:

1. Blend all topping ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain to eliminate excess liquid.
2. Let minced garlic soak in 2 tbsp olive oil for 1 hour. Remove minced garlic from oil before use.
3. Preheat oven to 400°F Line a sheet pan or cookie sheet with foil. Dribble 1 tbsp garlic oil over each Boboli shell, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut each Boboli into 6 wedges.
4. Remove to a serving plate and cover, generously, with the cold tomato/basil topping. Serve immediately.

Reviews

[quick meal]

Wow! This is one of those things I pick up for take out often because I love it sooo much. Now I can make it myself! I did have to get a different crust (which is same as Boboli) and will need to cook the crust for about 5 minutes prior to adding the oil next time, but this turned out great! Thanks for a money saver!