Recipe - (Crostini Napoletani) Neapolitan-Style Crostini

16 Slices of Italian bread,
Cut 1/2inch thick
One fourth cup Extravirgin olive oil
1/3 cup Black or green olivada* OR
1/3 cup (4 oz.) Calamata olives,
Pitted or finely chopped
One half pound Fresh mozzarella cheese,
Cut in 14 1/4inch slices
One half pound Plum tomatoes, cut
Lengthwise into 16 1/4inch
Slices
1/8 teaspoon Salt
1/8 teaspoon 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