Ingredients Jump to Instructions ↓

  1. 16 Slices of Italian bread, Cut 1/2-inch thick c Extra-virgin olive oil

  2. 1/3 c Black or green olivada* OR 1/3 c (4 oz. ) Calamata olives, Pitted or finely chopped lb. Fresh mozzarella cheese, Cut in

  3. 14 1/4-inch slices lb. Plum tomatoes, cut Lengthwise into 16 1/4-inch Slices 0.12 ts Salt

  4. 0.12 ts Freshly ground black pepper

Instructions Jump to Ingredients ↑

  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. 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.


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