16 Slices of Italian bread,
-cut 1/2" thick
1/4 c Extra-virgin olive oil
1/3 c Black or green olivada * -OR-
1/3 c Calamata olives (4 oz),
-pitted or finely chopped
1/2 lb Fresh mozzarella cheese;
-cut in (14) 1/4" slices
1/2 lb Plum tomatoes; cut
-lengthwise into (16) 1/4"
-slices
1/8 ts Salt
1/8 ts Freshly ground black pepper
Preheat the oven to 400 F. 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. 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
or pesto.
