Mozzarella, Prosciutto with Tapenade Sandwiches

Ingredients:

• 1 and 1/2 teaspoons chopped anchovy fillet

• 1 teaspoon salt-packed capers, rinsed, chopped

• 1 garlic clove, minced

• 1 teaspoon finely grated lemon peel

• 1/2 teaspoon finely grated orange peel

• 1 and 1/4 cups Nicoise 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

• 2 teaspoons fresh lemon juice

• Six 6-inch-long pieces ficelle or narrow baguette, split horizontally in half

• 6 thin prosciutto slices

• Two 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices

Directions:

1. Combine first 5 ingredients in mortar; mash with pestle to paste.

2. Add 1 cup olives and mash to coarse paste.

3. Chop remaining 1/4 cup olives and stir into mixture.

4. Mix in 1/4 cup olive oil, chopped basil, and lemon juice.

5. Season tapenade with pepper.

6. Brush cut sides of ficelle with additional olive oil.

7. Place 1 prosciutto slice on bottom half of each ficelle, then top with mozzarella slices, dividing equally.

8. Spoon tapenade over each.

9. Sprinkle with pepper; drizzle lightly with olive oil.

10. Garnish with basil leaves.

11. Cover with top halves of ficelle. Makes 6 servings.