Crostini Napoletani
Prep: 15 min
Cook: 14 min
Total: 29 min
Serves: 8
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Bring a taste of the Naples coast to your table with these irresistible little toasts. Crusty slices of Italian bread are brushed with olive oil and baked until golden, then piled with melting mozzarella, ripe plum tomato, and a bold smear of olivada, the rich puree of black olives. Warm from the oven, they make a effortless yet elegant appetizer for anyone who loves bright Mediterranean flavour.
Ingredients
Ingredients
- 16 Slices Italian Bread
- 1/4 Cup Olive Oil
- 1/3 Cup Olivada
- 1/3 Cup Calamata Olive
- 1/2 Lb Mozzarella Cheese
- 1/2 Lb Plum Tomato
- 1/8 Tsp Salt
Directions
Directions
- Preheat the oven to 400 F.
- 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.
- 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.
Nutrition
Per serving · 8 servingsCalories
250
Fat
16 g
Saturated fat
5 g
Carbohydrates
22 g
Sugar
2 g
Fiber
2 g
Protein
7 g
Sodium
300 mg
Cholesterol
20 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 16 Slices Italian Bread
- 1/4 Cup Olive Oil
- 1/3 Cup Olivada
- 1/3 Cup Calamata Olive
- 1/2 Lb Mozzarella Cheese
- 1/2 Lb Plum Tomato
- 1/8 Tsp Salt
