| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Appetizers | 16 | Servings |
INGREDIENTS
| 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 | ||
| Slices | ||
| 1/8 | ts | Salt |
| 1/8 | ts | Freshly ground black pepper |
INSTRUCTIONS
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.”