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Olive Garden Tomato/Basil Crostini

Olive Garden Tomato/Basil Crostini recipe image
These Olive Garden-style tomato and basil crostini are the perfect light appetizer for any occasion. Featuring crispy Boboli bread rounds brushed with garlic-infused olive oil and topped with a fresh, chilled mixture of diced Roma tomatoes, chopped basil, and a hint of salt, they offer a delightful contrast of textures. The warm, crunchy base pairs beautifully with the cool, juicy topping, creating a burst of Italian flavors in every bite. Ideal for parties, potlucks, or as a refreshing starter before a main course, this recipe is simple to prepare with pantry staples. It brings authentic home-style flavor to your table without the fuss, making it a crowd-pleaser that guests will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 133.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
These Olive Garden-style tomato and basil crostini are the perfect light appetizer for any occasion. Featuring crispy Boboli bread rounds brushed with garlic-infused olive oil and topped with a fresh, chilled mixture of diced Roma tomatoes, chopped basil, and a hint of salt, they offer a delightful contrast of textures. The warm, crunchy base pairs beautifully with the cool, juicy topping, creating a burst of Italian flavors in every bite. Ideal for parties, potlucks, or as a refreshing starter before a main course, this recipe is simple to prepare with pantry staples. It brings authentic home-style flavor to your table without the fuss, making it a crowd-pleaser that guests will love.
Ingredients
  • 2 Boboli bread rounds
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1.5 cups Roma tomatoes, seeded and diced
  • 1 tablespoon fresh basil, chopped
  • 0.25 teaspoon salt
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200°C).
  2. 2
    Line a baking sheet with aluminum foil.
  3. 3
    Mix minced garlic with 2 tablespoons of extra virgin olive oil.
  4. 4
    Drizzle the garlic oil evenly over the Boboli bread rounds.
  5. 5
    Bake for 4 to 5 minutes, until hot but not overly crisp.
  6. 6
    Remove from oven and let cool slightly.
  7. 7
    Cut each bread round into 6 wedges or 2x2 inch squares.
  8. 8
    In a bowl, combine diced Roma tomatoes, chopped basil, and salt.
  9. 9
    Let the tomato mixture chill in the refrigerator for at least 2 hours.
  10. 10
    Just before serving, drain the tomato mixture in a strainer to remove excess liquid.
  11. 11
    Top each bread piece generously with the chilled tomato/basil mixture.
  12. 12
    Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 133.0kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 245.5mg11%
Total Carbohydrate 24.5g9%
Dietary Fiber 1.4g6%
Sugars 2.5g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use ripe Roma tomatoes for less moisture and more flavor.

You can substitute fresh garlic with garlic powder if preferred, but fresh offers a brighter taste.

If you prefer a stronger garlic flavor, let the garlic soak in the oil for an hour before brushing on the bread.

Store leftover crostini components separately: keep bread in an airtight container and the tomato topping in a sealed container in the fridge for up to 2 days.

For a non-vegan version, you can sprinkle grated Parmesan cheese over the bread before baking.

Keywords: appetizer, baking, basil, bread, copycat, crostini, garlic, italian, olive, olive garden, recipe, tomato, vegan
Read it online: https://www.chefs-mate.com/recipe/olive-garden-tomato-basil-crostini/