Neapolitan-Style Crostini
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.
