Photo by Joseph De Leo
Recipe information
Yield
Makes 6 servings
Ingredients
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 teaspoon finely grated orange peel
1 1/4 cups Niçoise olives, pitted, divided
1/4 cup 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
2 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices
Preparation
Step 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.)
Step 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.
Recipe notes
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