16 slices italian bread, cut 1/2″ thick
1/4 cup extra-virgin olive oil
1/3 cup black or green tapenade
1/2 pound fresh mozzarella cheese, cut in 14 1/4″ slices
1/2 pound plum tomatoes slices, cut lengthwise into 16 1/4″
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
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 olive tapenade on each piece of 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.
Servings: 16
