(Crostini Napoletani) Neapolitan-Style Crosti
(CROSTINI NAPOLETANI) NEAPOLITAN-STYLE CROSTI
Recipe By :
Serving Size : 16 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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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
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.
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