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Mozzarella and Prosciutto Sandwich with Walnut Tapenade
Ingredients
- 6 6-in-long pieces of baguette, split horizontally in half
- 6 thin prosciutto slices
- 2 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices
- ½ jar O&CO. Black Olive & Walnut Tapenade
- O&CO. grassy olive oil
- Black Pepper
- Fresh basil leaves
Directions
- Brush cut sides of baguettes with olive oil.
- Place 1 prosciutto slice on bottom half of each, then top with mozzarella slices, dividing equally.
- Spoon tapenade over each slice. Sprinkle with pepper; drizzle lightly with olive oil. Garnish with basil leaves. Cover with top halves of baguettes
