(crostini Napoletani) Neapolitan-style Crosti
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- Lengthwise into 16 1/4-inch
- 1/2 lb Plum tomatoes, cut
- 1/3 c Black or green olivada* OR
- Slices
- 1/4 c Extra-virgin olive oil
- Pesto
- 1/2 lb Fresh mozzarella cheese, Cut in 14 1/4-inch slices
- 1/3 c (4 oz.) Calamata olives, Pitted or finely chopped
- 1/8 ts Freshly ground black pepper
- 16 Slices of Italian bread, Cut 1/2-inch thick
- 1/8 ts Salt
Contains
GlutenMilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Baking tray
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Chef's knife
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Cutting board
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Pastry brush