Mozzarella and Prosciutto Sandwiches with Tapenade Recipe | Epicurious

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
• 24 basil leaves
• 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