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
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.
- 16 servings