Categories: Appetizers
Ingredients
- 2 1/2 lbs. heirloom tomatoes (about 10)
- Kosher salt and black pepper
- 8 sprigs thyme
- 6 tbsp. olive oil
- 1/4 cup pitted Kalamata olives
- 1 anchovy fillet
- 1 garlic clove
- 1 tbsp. capers
- 1 tbsp. red wine vinegar
- 2 oz. prosciutto, thinly sliced
- 1 small baguette
- 12 oz. ball fresh mozzarella, halved and sliced
- Baby arugula and fresh basil, for topping
Directions
-
Make the roasted tomato tapenade: Preheat the oven to 375 and line a baking sheet with parchment paper. Halve 4 tomatoes and sprinkle with 1 tsp salt and black pepper. Place the tomatoes cut-side down on the baking sheet, tucking 1 thyme sprig under each. Drizzle with 2 tbsp. 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.
-
Puree the roasted tomatoes, olives, anchovy, garlic, capers, vinegar, 3 tbsp. olive oil and 2 tbsp. water in a food processor until smooth. Season with salt and set aside.
-
Heat a large nonstick skillet over medium-high heat and add the remaining 1 tbsp. 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 6 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.