Serving Size : 16 servings
Ingredient:
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
Preparation:
Preheat the oven to 400F. Brush one side of the bread slices with someof the olive oil and arrange on a baking sheet oiled side up. Bake untillightly browned and crusty, about 4 minutes. 2. Spread the olivada orchopped olives on each toast, cover each with a slice of mozzarella and topwith a slice of tomato. Brush the tomatoes with the remaining oil andsprinkle with the salt and pepper. Bake until the cheese is melted, about 8to 10 minutes. Serve at once.
(Olivada is a puree of black or green olives packed in oil that is sold atspecialty food stores. You can substitute tapenade or make your own.)
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