"sf" > wrote in message
...
>
> Shoot, you southerners need to come up to San Francisco for
> a change - I can beat your "inside" measurement of 9' x 7'
> (cabinet to cabinet) by a foot, I can offer you a view
> across the street AND (best of all for San Francisco)
> there's parking IN FRONT of my house... on both sides of the
> street.
>
> LOL!
>
> sf

There hasn't been a Bay Area Cook-in for years now. It has been quite a
while since the Sacramento Cook-In. I can't have a cook-in at my hovel
because, well, it is a hovel. I do have a view though. It used to be out
over a large, wild canyon filled with wildlife. Now the view contains a
large complex of apartment buildings and a nice view of the roof of a
Goodwill, a Mexican Night Club (noisy), and a body shop. I preferred the
deer, foxes, and other creatures. We even had (briefly) a Tasmanian Devil.

Charlie

OB Food: CROSTINI NAPOLETANI

Source: unknown

16 slices of Italian bread, cut 1/2-inch thick
about 1/4 cup extra virgin olive oil
1/3 cup black or green olivada or tapenade or 1/3 cup (4 oz.) Kalamata
olives, pitted and finely chopped
1/2 lb. FRESH mozzarella cheese, cut into 16 1/4-inch slices
1/2 lb. plum tomatoes, cut lengthwise into 16 1/4-inch slices
1/8 tsp. salt
1/8 tsp. 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 olivada 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.