Neapolitan-Style Crostini


16 Slices of Italian bread, Cut 1/2-inch thick 1/4 c Extra-virgin olive oil 1/3 c Black or green olivada* OR 1/3 c (4 oz.) Calamata olives, Pitted or finely chopped 1/2 lb Fresh mozzarella cheese, Cut in 14 1/4-inch slices 1/2 lb Plum tomatoes, cut Lengthwise into 16 1/4-inch Slices 1/8 ts Salt 1/8 ts Freshly ground black pepper


1. Preheat the oven to 400°F. Brush one side of the bread slices with some of the olive oil and arrange on a baking sheet oiled side up. Bake until lightly browned and crusty, about 4 minutes. 2. Spread the olivada or chopped olives on each toast, cover each with a slice of mozzarella and top with a slice of tomato. Brush the tomatoes with the remaining oil and sprinkle with the salt and pepper. Bake until the cheese is melted, about 8 to 10 minutes. Serve at once. * Olivada is a puree of black or green olives packed in oil that is sold at specialty food stores. You can substitute tapenade or make your own. (Note from me: We have a batch of pesto in the refrigerator so I plan to use it instead of the olivada.) I also plan to use Creole or homegrown tomatoes. 16 servings


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