16 slices italian bread, cut 1/2" thick
1/4 cup extra-virgin olive oil
1/3 cup black or green olivada (*see notes) or
1/3 cup calamata olives (4 oz.), pitted or finely chopped
1/2 pound fresh mozzarella cheese, cut in 14 1/4" slices
1/2 pound plum tomatoes slices, cut lengthwise into 16 1/4"
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Servings: 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.
Notes: 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.
1/4 cup extra-virgin olive oil
1/3 cup black or green olivada (*see notes) or
1/3 cup calamata olives (4 oz.), pitted or finely chopped
1/2 pound fresh mozzarella cheese, cut in 14 1/4" slices
1/2 pound plum tomatoes slices, cut lengthwise into 16 1/4"
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Servings: 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.
Notes: 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.
