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Print this Recipe    Crostini 03

Neapolitan-Style Crostini
Yield: 16 servings

16 slices of Italian bread, cut 1/2-inch thick
1/4 cup extra-virgin olive oil
1/3 cup black or green olivada or 1/3 cup (4 oz) Calamata olives, chopped
1/2 pound fresh mozzarella cheese, cut in 14 1/4-inch slices
1/2 pound plum tomatoes, cut lengthwise into 16 1/4-inch slices
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

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. 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.

Note: 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.


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