Neapolitan-Style Crostini


Neapolitan-Style Crostini

Via Jo Cooks (I used green enchilada sauce and it was sinfully delicious) … TO DECARB: Use sugar-free honey (made from maltitol and can give stomach upset if …… Chop SueyTake OutBon AppétitHealthy Eating RecipesHealthy DinnersChinese …… NEAPOLITAN-STYLE CROSTINI – 16 Slices of Italian bread, Cut 1/2-.


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
1/8 ts Salt
1/8 ts Freshly ground black pepper


Procedures: 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.
16 servings

Keywords: Neapolitan-Style Crostini

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