Blend all topping ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain to eliminate excess liquid.
Let minced garlic soak in 2 tbsp olive oil for 1 hour. Remove minced garlic from oil before use.
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.
Remove to a serving plate and cover, generously, with the cold tomato/basil topping. Serve immediately.