Mozzarella, Prosciutto, and Pesto Butter Tea Sandwiches

Name: Mozzarella, Prosciutto, and Pesto Butter Tea Sandwiches
Yield: makes 2 dozen
Ingredients: 6 tablespoons (3/4 stick) unsalted butter, room temperature; 3/4 cup fresh basil, packed (about 2 ounces), rinsed well, and dried; 1/2 garlic clove; 3 tablespoons finely grated Parmesan cheese; 1 tablespoon pine nuts; 8 ounces sliced prosciutto; 1 pound fresh mozzarella cheese; 2 loaves rustic bread (about 2 pounds), cut into 48 1/4-inch slices

January 26, 2012

To make perfectly round sandwiches, cut each of the layers separately with the same biscuit cutter. Ask your butcher to slice the prosciutto more thickly than usual so it can be cut easily without tearing; you will need 1 round for each sandwich.

Recipe notes

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