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(Crostini Napoletani) Neapolitan-Style Crostini

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Title:
(Crostini Napoletani) Neapolitan-Style Crostini

Yield:
16 Servings

Categories:
Italian,
Appetizers



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





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.



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip