| Ingredients |
Amount |
Method |
| Slices of Italian bread, cut 1/2-inch thick |
16 |
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.
|
| Extra-virgin olive oil |
1/4 c |
| Black or green olivada* |
1/3 c |
| OR |
|
Calamata olives,
Pitted or finely chopped |
1/3 c (4 oz.) |
Fresh mozzarella cheese,
Cut in 14 1/4-inch slices |
1/2 lb |
Plum tomatoes, cut
Lengthwise into 16 1/4-inch
Slices |
1/2 lb |
| Salt |
1/8 tsp |
| Freshly ground black pepper |
1/8 tsp |
|
|
|
* 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. |
|
| Chef's Tips: |
|
|
| You can substitute pesto for the olivada.
|
