Neapolitan-Style Crostini recipe

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

Procedures:
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.
16 servings