Preheat the oven to 400F. If required pit and finely
chop olives, cut mozzarella and tomatoes into 16 1/4 slices. 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.
