Mozzarella and Prosciutto Sandwiches with Tapenade

Mozzarella and Prosciutto Sandwiches with Tapenade
Photo by Joseph De Leo

Ingredients

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

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

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