Mozzarella and Prosciutto Sandwiches with Tapenade

Ingredients for Mozzarella and Prosciutto Sandwiches with Tapenade

• 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 teaspoons finely grated orange peel

• 300ml Niçoise olives, pitted, divided

• 60ml 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

• 60g balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices

How to make Mozzarella and Prosciutto Sandwiches with Tapenade

Combine first 5 ingredients in mortar; mash with pestle to paste. Add 240ml olives and mash to coarse paste. Chop remaining 60ml 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.)

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.