*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Italian                          Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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
   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
   * 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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