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Neapolitan-Style Crostini

This recipe is rated : 1

Recipe Ingredients

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

Cooking Procedures

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.
16 servings
 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ck. Grated cheese. 1 cup top milk. Slice and fry onions until golden brown. Season well and simmer half an hour in stock. Add the top milk and one egg, lightly beaten. Cook one minute and serve with grated cheese. Bohemian Club. FRENCH ONION SOUP 4 large onions. 4 tblsp of vegetable oil or meat drippings. 1/2 lb. Swiss or American cheese, grated. 1 qt. to 3 pts. soup stock or boiling water. Peel the onions and slice very thin. Fry them slowly in the fat until they are a uniform b

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