Neapolitan-Style Crostini (Crostini Napoletani)

Recipe Ingredients

16		Italian bread
		Cut 1/2-inch thick
1/4 cup	59ml	Extra-virgin olive oil
1/3 cup	78ml	Black or green olivada* or
1/3 cup	78ml	Calamata olives - (4 oz.)
		Pitted or finely chopped
1/2 lb	227g / 8oz	Fresh mozzarella cheese
		Cut in 14 1/4-inch slices
1/2 lb	227g / 8oz	Plum tomatoes - cut
		Lengthwise into 16 1/4-inch
		Slice
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Freshly ground black pepper

Recipe Instructions

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.

Source:
Zenophon

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