Title: (Crostini Napoletani) Neapolitan-Style Crostini
Categories: Italian Appetizer
Yield: 16 Servings

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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