Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
   2                    6" boboli bread shells or -- similar italian flat
   2      tablespoons   ex-virgin olive oil with
  10      milliliters   garlic
   2      tablespoons   fresh parmesan -- grated
   1 1/2  cups          tomato/basil topping
   1 1/2  cups          roma tomatoes; seed -- diced
   1      tablespoon    fresh basil -- chopped
   1      tablespoon    extra virgin olive oil
     1/4  teaspoon      salt

Preparation:

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).