Yield: 16 servings
|16||Slices of Italian bread,|
|Cut 1/2-inch thick|
|¼ cup||Extra-virgin olive oil|
|⅓ cup||Black or green olivada* OR|
|⅓ cup||(4 oz.) Calamata olives,|
|Pitted or finely chopped|
|½ pounds||Fresh mozzarella cheese,|
|Cut in 14 1/4-inch slices|
|½ pounds||Plum tomatoes, cut|
|Lengthwise into 16 1/4-inch|
|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.