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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!