Crostini Napoletani - Neapolitan-Style Crostini
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Crostini Napoletani - Neapolitan-Style Crostini
  Italian    Appetizers  
Last updated 6/12/2012 1:03:11 AM. Recipe ID 26969. Report a problem with this recipe.
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      Title: (crostini napoletani) neapolitan-style crostini
 Categories: Italian, Appetizers
      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
    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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Recipe ID 26969 (Apr 03, 2005)

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