Neapolitan Style Crostini

Serves:

Ingredients:

16 Slices of Italian bread,
Cut 1/2-inch thick
1/4 c Extra-virgin olive oil
1/3 c Black or green olivada* OR
1/3 c (4 oz.) Calamata olives,
Pitted or finely chopped
1/2 lb Fresh mozzarella cheese,
Cut in 14 1/4-inch slices
1/2 lb Plum tomatoes, cut
Lengthwise into 16 1/4-inch
Slices
1/8 ts Salt
1/8 ts Freshly ground black pepper

Method:

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.