1 12 -ounce ball fresh mozzarella, halved and sliced
Baby arugula and fresh basil, for topping
Instructions
Make the roasted tomato tapenade- Preheat the oven to
375 degrees F and line a baking sheet with parchment
paper. Halve 4 tomatoes and sprinkle with 1 teaspoon
salt and a few grinds of pepper. Place the tomatoes
cut-side down on the baking sheet, tucking 1 thyme
sprig under each. Drizzle with 2 tablespoons olive
oil and roast until the skins start to loosen, about
15 minutes. Remove from the oven; set aside until
cool enough to handle, then pinch off the skins and
discard. Return the tomatoes to the oven and continue
roasting until slightly dried, about 1 hour. Discard
the thyme and set the tomatoes aside to cool. (Keep
the oven on.)
Puree the roasted tomatoes, olives, anchovy, garlic,
capers, vinegar, 3 tablespoons olive oil and 2
tablespoons water in a food processor until smooth.
Season with salt and set aside. (The tapenade can be
made 1 day ahead; transfer to a bowl, cover and
refrigerate.)
Heat a large nonstick skillet over medium-high heat
and add the remaining 1 tablespoon olive oil. Working
in batches, add the prosciutto slices in a single
layer and cook, turning once, until golden brown and
crisp, about 5 minutes. Drain on paper towels.
Cut the baguette in half crosswise, then split each
half open to make 4 pieces. Place cut-side up on a
baking sheet and bake until golden around the edges,
about 5 minutes. Slice the remaining tomatoes. Spread
the roasted tomato tapenade on the baguette. Arrange
the mozzarella and sliced tomatoes on top. Season
with salt and pepper, then top with the prosciutto
and some arugula and basil.
Originally Submitted
9/13/2014
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