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Mozzarella and Prosciutto Sandwiches with Tapenade

Name: Mozzarella and Prosciutto Sandwiches with Tapenade
Cuisine: italian
Ingredients: 1 1/2 teaspoons chopped anchovy fillet; 1 teaspoon capers (preferably salt-packed), rinsed, chopped; 1 garlic clove, minced; 1 teaspoon finely grated lemon peel; 1/2 teaspoon finely grated orange peel; 1 1/4 cups Niçoise olives, pitted, divided; 1/4 cup extra-virgin olive oil plus additional for brushing and drizzling; 1 tablespoon (packed) chopped fresh basil plus 24 whole leaves for garnish; 24 basil leaves; 2 teaspoons fresh lemon juice; 6 6-inch-long pieces ficelle or narrow baguette, split horizontally in half; 6 thin prosciutto slices; 2 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices

A small grocery run gets this on the table.

Ingredients

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directions

1.
Combine first 5 ingredients in mortar; mash with pestle to paste. Add 1 cup olives and mash to coarse paste. Chop remaining 1/4 cup olives and stir into mixture. Mix in 1/4 cup olive oil, chopped basil, and lemon juice. Season tapenade with pepper. (Can be made 2 weeks ahead. Cover and refrigerate.)
2.
Brush cut sides of ficelle with additional olive oil. Place 1 prosciutto slice on bottom half of each ficelle, then top with mozzarella slices, dividing equally. Spoon tapenade over each. Sprinkle with pepper; drizzle lightly with olive oil. Garnish with basil leaves. Cover with top halves of ficelle.

Recipes sourced from Epicurious.com.

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