Olive Garden Bruschetta Caprese

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

• Ready In: 20 mins
• Serves: 6-12

Ingredients

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

• Topping

• 1 1⁄2 cups Italian plum tomatoes, seeded and diced
• 1  tablespoon fresh basil, chopped
• 1  tablespoon extra virgin olive oil
• 1⁄4 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.