(crostini napoletani) neapolitan-style crostini
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| Artist: |
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Yield: |
16 |
| Categories: |
Appetizers, Italian, Western European |
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Ingredients:
| 16
| | Slices of Italian bread | | | Cut ?inch thick | | 1/4
| cup | Extra-virgin olive oil | | 1/3
| cup | Black or green olivada* OR | | 1/3
| cup | (4 oz.) Calamata olives | | | Pitted or finely chopped | | 1/2
| lbs | Fresh mozzarella cheese | | | Cut in 14 ?inch slices | | 1/2
| lbs | Plum tomatoes, cut | | | Lengthwise into 16 ?inch | | | Slices | | 1/8
| tsp | Salt | | 1/8
| tsp | Freshly ground black pepper |
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Procedures:
| 1 | Preheat the oven to 400°F. | | 2 | Brush one side of the bread slices with some of the olive oil and arrange on a baking sheet oiled side up. | | 3 | Bake until lightly browned and crusty, about 4 minutes. | | 4 | Spread the olivada or chopped olives on each toast, cover each with a slice of mozzarella and top with a slice of tomato. | | 5 | Brush the tomatoes with the remaining oil and sprinkle with the salt and pepper. | | 6 | Bake until the cheese is melted, about 8 to 10 minutes. | | 7 | Serve at once. | | 8 | * olivada is a puree of black or green olives packed in oil that is sold at specialty food stores. | | 9 | You can substitute tapenade or make your own. | | 10 | (note from me: we have a batch of pesto in the refrigerator so i plan to use it instead of the olivada). | | 11 | I also plan to use creole or homegrown tomatoes |
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