Mozzarella and Prosciutto Sandwiches with Tapenade
Elegant Italian-style sandwiches featuring fresh mozzarella and prosciutto topped with a flavorful homemade olive tapenade. The tapenade combines anchovies, capers, citrus zest, and Niçoise olives for a rich Mediterranean flavor.
Ingredients
- •1½ teaspoons anchovy fillet
- •1 teaspoon capers
- •1 clove garlic
- •1 teaspoon lemon peel
- •½ teaspoon orange peel
- •1¼ cups Niçoise olives
- •¼ cup extra-virgin olive oil
- •1 tablespoon chopped fresh basil
- •24 leaves basil leaves
- •2 teaspoons lemon juice
- •6 pieces ficelle
- •6 slices prosciutto
- •2 balls fresh mozzarella cheese
- •
- •
Cooking Instructions
- 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.)
15 min
- 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.
10 min
