(crostini napoletani) neapolitan-style crostini

16 servings

Ingredients

Quantity Ingredient
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
Slices
⅛ teaspoon Salt
⅛ teaspoon Freshly ground black pepper

Directions

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.

Related recipes