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Mozzarella and Prosciutto Sandwich with Walnut Tapenade


  • 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


  1. Brush cut sides of baguettes with olive oil.
  2. Place 1 prosciutto slice on bottom half of each, then top with mozzarella slices, dividing equally.
  3. Spoon tapenade over each slice. Sprinkle with pepper; drizzle lightly with olive oil. Garnish with basil leaves. Cover with top halves of baguettes