Mozzarella and Prosciutto Sandwiches with Tapenade

Ingredients

• 1 teaspoon capers (preferably salt-packed)
• 1 garlic clove
• 1 ½ teaspoons anchovy fillet
• 1 teaspoon finely grated lemon peel
• ½ teaspoon finely grated orange peel
• 1 ¼ cups Niçoise olives
• ¼ cup extra-virgin olive oil
• + 6 more ingredients
• • 1 tablespoon fresh basil
  • 24 basil leaves
  • 2 teaspoons fresh lemon juice
  • 6 6-inch-long pieces ficelle or narrow baguette
  • 6 thin prosciutto slices
  • 2 8-ounce balls fresh mozzarella cheese

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 refrigerat...

View full recipe at Epicurious