(crostini Napoletani) Neapolitan-style Crostini Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
16 Slices: of Italian bread,
Cut 1/2-inch thick,
1/4 cup: Extra-virgin olive oil,
1/3 cup: Black or green olivada* OR,
1/3 cup: , (4 oz.) Calamata olives,
Pitted or finely chopped,
1/2 lbs: Fresh mozzarella cheese,
Cut in 14 1/4-inch slices,
1/2 lbs: Plum tomatoes, cut
Lengthwise into 16 1/4-inch,
Slices,
1/8 tsp: Salt,
1/8 tsp: Freshly ground black pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Appetizers