(Crostini Napoletani) Neapolitan-Style Crostini

16 Servings

Try this (Crostini Napoletani) Neapolitan-Style Crostini recipe, or post your own recipe for (Crostini Napoletani) Neapolitan-Style Crostini

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

(Crostini Napoletani) Neapolitan-Style Crostini Ingredients

16 Slices of Italian bread,	Cut in 14 1/4-inch slices
Cut 1/2-inch thick	1/2 lb Plum tomatoes, cut
1/4 c Extra-virgin olive oil	Lengthwise into 16 1/4-inch
1/3 c Black or green olivada* OR	Slices
1/3 c (4 oz.) Calamata olives,	1/8 ts Salt
Pitted or finely chopped	1/8 ts Freshly ground black pepper
1/2 lb Fresh mozzarella cheese,

Instructions for (Crostini Napoletani) Neapolitan-Style Crostini

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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Main Ingredient: Cuisine: Uncategorized