Olivada CrostiniTom & Kari|
1 red bell pepper, cored, halved and seeded
1 yellow bell pepper, cored, halved and seeded
1 narrow loaf ltalian or French bread
2 balls (about 6-8 ounces each) fresh mozzarella cheese
1 cup Olivada (recipe follows)
3/4 cup pitted black Italian or Calamata olives
1 teaspoon minced garlic
1 tablespoon capers, drained
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Preheat broiler. Lay the peppers skin side up on a flat broiling pan, and place
the pan 3-4 inches below the heat. Broil the peppers until the skins are
charred (they should be black). Remove from broiler and place peppers in a
plastic bag, seal with a twist tie, and set aside.
Let the peppers steam in the bag for 20 minutes. Leave the broiler on.
Remove the peppers from the bag and peel them. Slice the peeled peppers
into thin strips and set aside.
Slice the bread into twenty 1/4-inch thick slices. Place the bread slices under
the broiler and toast for about 20 seconds on each side.
Remove from the broiler.
Slice the mozzarella balls into twenty 1/4-inch thick slices. Spread small
amount of Olivada on each piece of toast. Cover with a slice of cheese, and
top with one yellow pepper strip and one red pepper strip forming an "X".
Broil for 30 seconds and serve immediately.
Go To Previous Page