(crostini napoletani) neapolitan-style crostini

Yield: 16 servings

Measure Ingredient
16 \N Slices of Italian bread,
\N \N Cut 1/2-inch thick
¼ cup Extra-virgin olive oil
⅓ cup Black or green olivada* OR
⅓ cup (4 oz.) Calamata olives,
\N \N Pitted or finely chopped
½ pounds Fresh mozzarella cheese,
\N \N Cut in 14 1/4-inch slices
½ pounds Plum tomatoes, cut
\N \N Lengthwise into 16 1/4-inch
\N \N Slices
⅛ teaspoon Salt
⅛ teaspoon Freshly ground black pepper

1. 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. 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.

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