Neapolitan style Crostini
Ingredients
- 16 slices of Italian bread, cut 1/2-inch thick
- 1/4 cup extra-virgin olive oil
- 1/3 cup black or green olivada or 1/3 cup (4 oz) Calamata olives, chopped
- 1/2 pound fresh mozzarella cheese, cut in 14 1/4-inch slices
- 1/2 pound plum tomatoes, cut lengthwise into 16 1/4-inch slices
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
Yield: 16 servings. Preheat the oven to 400F. 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. 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. Note: 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.
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