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.