Mozzarella and Prosciutto Sandwiches with Tapenade
You can never have too many main course recipes, so give Mozzarellan and Prosciutto Sandwiches with Tapenade Head to the store and pick up mozzarella cheese, basil plus 24 leaves, lemon juice, and a few other things to make it today. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.)
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.