Name: Mozzarella and Prosciutto Sandwiches with Tapenade
Yield: 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; 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

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