16 slices of Italian bread, 1/2-inch thick
1/4 cup extra-virgin olive oil
1/3 cup black or green or
1/4 cup (4 oz.) calamata olives, (or Olivada*)
pitted or finely chopped
1/4 lb fresh mozzarella cheese,
cut in 14 1/4-inch slices
1/2 lb plum tomatoes, cut
lengthwise into 16 1/4-inch
Slices
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400°F.

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 pesto for the olivada.