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Mozzarella Crostini with Green Olives

From Italian Cooking and Living, June/July 2002

  • 8 thin slices Italian bread, lightly toasted
  • 1/4 cup extra-virgin olive oil
  • 1/2 pound buffalo mozzarella, diced
  • 1 8-ounce jar roasted red peppers, drained and cut into strips
  • 1/2 cup green Sicilian olives, pitted and chopped
  • 2 teaspoons dried oregano
  • 2 tablespoons Grana Padano, grated
  • salt and freshly ground pepper

Preheat the oven to 350. Place the slices of bread on a nonstick cookie sheet and brush lightly with olive oil. Top the bread slices with the diced mozzarella and arrange the red pepper strips on top so that they form an "X". Add the chopped olives. Sprinkle with the oregano and Grana. Drizzle with olive oil and add salt and pepper to taste. Bake for about 15 minutes, until the mozzarella begins to melt and the edges become golden. Serve immediately. Serves 4

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The Magazine of La Cucina Italiana