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Crostini Napoletani


1/3 Cup Calamata Olive
16 Slices Italian Bread
1/2 Lb Mozzarella Cheese
1/3 Cup Olivada
1/4 Cup Olive Oil
1/2 Lb Plum Tomato
1/8 Tsp Salt


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.

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