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:

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.

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. Makes 6 servings.