Olive Garden Tortellini Do Forni
INGREDIENTS:
-----waldine van geffen vghc 2 tb Fresh parmesan; grate
2 6" boboli bread shells or 1 1/2 c Tomato/basil topping
-- similar italian flat 1 1/2 c Roma tomatoes; seed; dice
-- bread 1 tb Fresh basil; chop
2 tb Ex-virgin olive oil with 1 tb Ex-virgin olive oil
1 Cl Garlic 1/4 ts Salt
-----waldine van geffen vghc 2 tb Fresh parmesan; grate
2 6" boboli bread shells or 1 1/2 c Tomato/basil topping
-- similar italian flat 1 1/2 c Roma tomatoes; seed; dice
-- bread 1 tb Fresh basil; chop
2 tb Ex-virgin olive oil with 1 tb Ex-virgin olive oil
1 Cl Garlic 1/4 ts Salt
Preheat oven to 400~.
GARLIC-OIL-Let 1 clove garlic soak in 2 tb olive oil for 1 hour before using. Line a sheet pan or cookie sheet with foil. Dribble 2 tb garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut the Boboli into 6 wedges or 2x2" squares.
Remove to a serving plate and cover, generously, with a cold tomato/basil topping, serve immediately.
TOPPING-Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid.
(My Note: I would prefer minced garlic mixed with the olive oil).
GARLIC-OIL-Let 1 clove garlic soak in 2 tb olive oil for 1 hour before using. Line a sheet pan or cookie sheet with foil. Dribble 2 tb garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut the Boboli into 6 wedges or 2x2" squares.
Remove to a serving plate and cover, generously, with a cold tomato/basil topping, serve immediately.
TOPPING-Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid.
(My Note: I would prefer minced garlic mixed with the olive oil).