Olive Garden Bruschetta Caprese |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is a copycat recipe of Olive Garden's Bruschetta Caprese. Time does not list 2 hr chill time. Ingredients:
2 (6 inch) boboli pizza crusts |
2 tablespoons extra virgin olive oil |
1 garlic clove, minced |
2 tablespoons parmesan cheese, grated |
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.
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